Fruity coconut-sushi '

Bring the coconut milk with the milk, the vanilla pod, the sugar and the rice to the boil in a pan with a thick bottom. Cook gently for about 12 minutes (cook for a slightly softer grain 13-14 minutes) without lid and stir well.

Remove the vanilla pod from the pan, scrape out the marrow and stir the vanilla juice through the rice. Allow the rice to cool down when the moisture has been absorbed.

Meanwhile cut the fruit (kiwi, apple with peel, pineapple, mango, strawberry) into nice thin slices.

Put them in a row on the dishes.

Divide one type of fruit per 'sushi'. Sprinkle with the coconut and garnish with mint.