Strawberry-Coconut Rice

Pour whole milk and coconut milk into a pot and bring to a boil.

Stir in the milk rice, bring briefly to a boil again and let it simmer on very low heat for 25–30 minutes to absorb the liquid.

Remove the pot from the heat and stir 40 g of sugar into the hot rice.

Whisk the egg whites until stiff, gradually adding 1 tablespoon of sugar while whipping.

As soon as the rice is only lukewarm, gently fold in the beaten egg whites.

Let the rice cool completely.

Wash and hull the strawberries, then dice half of them into small cubes.

Finely puree the remaining strawberries with 40 g of sugar and a little lemon juice.

Layer the rice, strawberry sauce and strawberry pieces alternately into glasses.

Toast the coconut flakes in a dry pan until golden brown, sprinkle over the glasses and serve garnished with lemon balm.