Coconut curd cream with pineapple sauce

For 4 people
  • 1 Can (s) (850 ml) pineapple in
  • pieces
  • 1-2 TL cornstarch
  • 400 g Lean quark
  • 3 EL Coconut liqueur
  • 50 g Sugar
  • 10 balls of coconut and almond
  • Confectionery
  • fresh pineapple
30 minutes
light
1.
Drain the pineapple while collecting the juice. Coarsely puree the pineapple and 100 ml of juice. Mix 2 tablespoons of juice and starch until smooth. Bring the fruit puree to the boil. Stir in starch and simmer for about 1 minute while stirring. Allow to cool
2.
Mix the quark, liqueur and sugar until smooth. Roughly chop 6 scoops of coconut and almond confectionery and fold in. Divide the quark cream into 4 dessert glasses. Pour the pineapple sauce over it. Spread the rest of the coconut and almond confectionery over the dessert. Possibly. Put fresh pineapple on the edge of the glass to decorate
1 person approx.:
  • 420 kcal
  • 1760 kJ
  • 17 g protein
  • 13 g fat
  • 55 g carbohydrates

0 Comments

Leave A Comment