Coconut cream with pineapple

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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