Gallery Coco

Gallery Coco

A sweet scent of white coconut milk permeates the kitchen. The mangoes, soft and juicy, are bright yellow in front of us. The new rice creation from Killingpepper and Lotao has magically enchanted us! On the occasion of the 15th anniversary of Galeries Lafayette in Berlin, Lotao was invited to a rice tasting. The celebration's prominent clientele was to be surprised with a special specialty. Ulla Killing from Killingpepper rushed to help and developed a tropical creation with me:

Gallery Coco


(for 4 people)


  1.  Prince of Bengal Baby Basmati – Wash the rice, put it in a pot and bring to the boil with 400ml coconut milk, stirring constantly. Add fine palm sugar as needed (approx. 50 g) and continue stirring until the rice has a creamy consistency (approx. 20 minutes).
  2. If the rice grains are still too crunchy, add a little water if necessary. Peel 1 mango and cut into very small cubes. Heat 2 tablespoons coconut blossom sugar in the pan until it melts; Add a tablespoon of butter and deglaze with cognac.
  3. Add half of the diced mangoes, bring to the boil and allow to cool briefly. Mix with the remaining mangoes.
  4. Beat the coconut cream (very well chilled) with the mixer until the cream has a fluffy consistency. Mix in 5-6 tablespoons of mango pulp (from the can) and lightly toast 5 tablespoons of coconut flakes in the pan.
  5. Serve Prince of Bengal rice, caramelized mangoes and mango-coconut foam. Sprinkle with coconut flakes and garnish with peppermint! Bon appetit!

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