Coconut and Yoghurt Arancini with Yoghurt Sorbet Recipe - Great British Chefs

Name: Coconut and Yoghurt Arancini with Yoghurt Sorbet Recipe - Great British Chefs
Ingredients: 1 tbsp of neutral oil; 125g of pudding rice, Michael also suggests risotto rice for a different texture; 250ml of water; 50g of desiccated coconut; 40g of creamed coconut; 5g of black sesame seeds; 60g of sugar; 60g of Greek yoghurt; 2 eggs; 100g of flour; 150g of Panko breadcrumbs; oil, for deep-frying; 250g of double cream; 50g of sugar; 100g of honey; 50g of glucose; 500g of Greek yoghurt; mango, diced

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These little deep-fried rice balls are flavoured with coconut, sesame and yoghurt, turning the classic idea of Sicilian arancini on its head. Served with tropical diced mango and a creamy yoghurt...

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Ingredients

1 tbsp of neutral oil
125g of pudding rice, Michael also suggests risotto rice for a different texture
250ml of water
50g of desiccated coconut
40g of creamed coconut
5g of black sesame seeds
60g of sugar
60g of Greek yoghurt
2 eggs
100g of flour
150g of Panko breadcrumbs
oil, for deep-frying
250g of double cream
50g of sugar
100g of honey
50g of glucose
500g of Greek yoghurt
mango, diced