Ingredients:

1 cup Gallo Double Caroline rice

750 cc. coconut milk

100 grams sugar

1 Tbsp. vanilla extract

100 grams grated coconut

1 tsp. lemon zest

Chocolate to taste

Directions:

Soak the Gallo Double Caroline rice in water for 30 minutes. Cook in this same water, strain and let cool down.

Stir in a saucepan the coconut milk, the sugar, the vanilla extract, the grated coconut, the lemon zest, and cook all over low heat for two minutes.

Add the cooked rice and let cool down.

Chop the fruit into small dices. Serve in little glasses alternating layers of fruit with layers of rice.