Coconut cream with pineapple

For 4 people
  • 1 can (s) (425 ml) pineapple
  • 1 / 2-1 TL Cornstarch
  • 500 g Quark (20% fat)
  • 2 EL Coconut liqueur
  • 2-3 EL (approx. 50 g) Sugar
  • 8 balls of coconut and almond confectionery
  • 4 Pineapple pieces
  • to decorate
30 minutes
light
1.
Drain the pineapple while collecting the juice. Cut the pineapple into pieces. Coarsely puree with 50 ml of juice. Mix 2 tablespoons of juice and starch until smooth. Bring the fruit puree to the boil. Stir in the starch, simmer for approx. 1 minute while stirring. Let cool down
2.
Mix the quark, liqueur and sugar together until the sugar has dissolved. Chop and fold in 4 scoops of coconut and almond confectionery
3.
Pour coconut cream into 4 dessert glasses. Spread the pineapple sauce over it. Place 1 scoop of coconut and almond confectionery on each. Possibly. Put 1 piece of pineapple each on the edge of the glass to decorate
4.
EXTRA TIPS
5.
For a more intense coconut aroma you can also roast 2-3 tablespoons of desiccated coconut and stir into the quark
6.
Raspberries also taste good with the coconut cream. To do this, thaw 300 g frozen raspberries and strain them through a sieve. This is how the disturbing kernels are held back
1 person approx.:
  • 380 kcal
  • 1590 kJ
  • 18 g protein
  • 15 g fat
  • 41 g carbohydrates

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