Coconut curd cream with peach

For 4 people
  • 5 EL desiccated coconut
  • 5 EL Coconut liqueur
  • 1 jar (s) (850 ml; Partial weight: 500 g) Peaches
  • 1 Lime or lemon
  • 125 g Lean quark
  • 3-4 tbsp sugar
  • 175 g Whipped cream
  • 1 package Vanilla sugar
  • Melissa leaves and coconut chips
  • Wafer rolls
30 minutes
Drizzle coconut flakes with coconut liqueur and let it steep for about 15 minutes. In the meantime, drain the peaches and cut them in a fan shape. Wash the lime, rub dry and peel very thinly. Cut the peel into thin strips. Halve the lime and squeeze one half. Mix the quark, sugar, desiccated coconut and lime juice until smooth. Arrange the peaches on 4 plates. Whip the cream until stiff, pour in the vanilla sugar. Fold the cream into the cream. Fill into a piping bag with a star nozzle. Sprinkle the cream on the peaches and sprinkle everything with strips of lime. Decorate with lemon balm and coconut chips. Add waffle rolls if desired
white plate: Wedgwood
glass plate: Kosta Boda
content) k «
1 person approx.:
  • 420 kcal
  • 1760 kJ
  • 7 g protein
  • 22 g fat
  • 43 g of carbohydrates


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