Boil up the milk. Stir in rice pudding, grated coconut, 2 tablespoons sugar, vanilla sugar and 1 pinch of salt and bring to the boil. Cover and let it swell at low heat for 30-35 minutes, stirring from time to time. Cool the finished rice slightly or let it cool down completely.
Washing and cleaning strawberries. Finely puree half the strawberries with lime juice and 2 tablespoons of sugar. Cut the remaining strawberries into pieces, fold into the puree. Arrange rice pudding and strawberry sauce.