Coconut pineapple with honey cream

For 4 people
  • 150 g Whole milk yogurt
  • 1–2 EL liquid honey
  • 100–125 g whipped cream
  • 1 (approx. 1 kg) small ripe pineapples
  • 4 EL Desiccated coconut
  • 1–2 EL Butter
  • Lemon balm
  • to decorate
30 minutes
Mix the yoghurt and honey. Beat the cream with the whisk of the hand mixer until stiff and fold into the yoghurt. Chill the honey cream.
Clean and peel the pineapple and remove the hard stalk. Cut the pineapple into pieces and roll in the desiccated coconut. Heat the butter in a coated pan. Fry the pineapple pieces in it, turning, for about 3 minutes until golden brown.
Remove, if necessary let drain on kitchen paper and keep warm.
Serve the fried coconut pineapple with a little honey cream. Decorate with lemon balm. Add the rest of the honey cream.
1 person approx.:
  • 260 kcal
  • 3 g protein
  • 16 g fat
  • 23 g carbohydrates


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