Strawberry Hearts



  • 3 1/3 cups (800ml) milk
  • 200g Arborio rice, rinsed
  • 1/3 cup (85g) sugar
  • 100g desiccated coconut
  • 1 egg (white only)
  • 3 drops red food coloring
  • 1 tsp vegetable oil
  • 8 small strawberries


1. Heat the milk in a saucepan, when boiling point is reached add the rinsed rice and cook 25 min. stirring from time to time.

2. Stir in sugar and cook for a further 3-4 minutes. Set aside.

3. In a Thatsa Bowl, stir the desiccated coconut, the egg white, and the drops of food colouring until you get an even nice pink color. Set aside.

4. Using a basting brush, grease the the Arancini Maker on the Ball Shaper with oil.

5. Fill the shape with rice mixture, plunge a hole in the middle using the Plunger Body, fill the hole with a strawberry.

6. Add rice mixture to close the ball and compress with the Plunger Cap.

7. Unmold by turning the shape upside-down. Form 7 more balls in the same way.

8. Roll the balls in the coconut mixture. Allow to cool in the fridge until serving.