coconut cream

For 4 people
  • 1/2 l milk
  • 200 g desiccated coconut
  • 75 g Sugar
  • 4 sheet white gelatine
  • 250 g whipped cream
  • 3 EL clear coconut liqueur
  • 1 can (s) (446 ml; Abtr. Weight: 260 g) Sliced ​​pineapple
  • Lemon balm, coconut and chocolate flakes
45 minutes
Bring the milk, desiccated coconut and sugar to the boil, stirring, for about 10 minutes. Soak the gelatine in cold water. Whip the cream. Let the coconut milk cool down a little and pour into a mixing bowl through a fine cloth. Squeeze the desiccated coconut vigorously. Stir coconut liqueur into the milk. Squeeze out the gelatine, dissolve it and stir into the coconut milk. Chill for about 15 minutes to gel. In the meantime, cut a pineapple ring into pieces to decorate. Puree the remaining pineapple with a cutting stick. Whip the cream until stiff and fold in as soon as the coconut milk begins to set. Fill into 4 portion glasses. Serve decorated with the pineapple pieces, lemon balm, coconut and chocolate shavings
Small bowl: Kosta Boda
Glass: Spiegelau Nachtmann
Cutlery: Carl Mertens
1 person approx.:
  • 520 kcal
  • 2180 kJ
  • 7 g protein
  • 31 g fat
  • 48 g carbohydrates


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