Coconut cream with lychees and pineapple

For 4 people
  • 1 can (s) (580 ml) lychees
  • 1 can (s) (236 ml) pineapple slices
  • 5 EL Lime juice
  • 2 EL Honey
  • 1/2 jar (s) (165 ml) coconut cream
  • 125 g Mascarpone
  • 2 Package Vanillin sugar
  • 150 g Whipped cream
  • Lime slices , Pineapple, roasted coconut chips and lemon balm
20 minutes
light
1 .
Drain the lychees on a sieve. Halve the fruit if necessary. Drain the pineapple and cut into pieces. Marinate the fruits with 3 tablespoons of lime juice and honey. Stir coconut cream, mascarpone and vanilla sugar until creamy. Stir in 2 tablespoons of lime juice. Whip the cream until stiff and fold into the cream. Put the fruits with the marinade in bowls. Spread coconut cream on top. Decorate with lime slices, pineapple, coconut chips and lemon balm
1 person approx:
  • 530 kcal
  • 2220 kJ
  • 3 g protein
  • 31 g fat
  • 57 g carbohydrates

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