Coconut pudding with pineapple skewers and pineapple salad

For 4 people
  • 10 EL Milk
  • 1 Dose (s) (400 ml) Coconut milk
  • 4 EL Sugar
  • 2 TL + 1 splash of lime juice
  • Salt
  • 1–2 level tablespoon cornstarch
  • 1 Baby pineapple
  • grated zest of 1 lime
  • 1 TL Oil
  • 2 EL brown sugar
  • 50 g whole milk Chocolate
  • cling film
  • 4 wooden skewers
45 minutes
easy
1.
Bring 4 tablespoons of milk, coconut milk, 3 tablespoons of sugar, 1 teaspoon of lime juice and a pinch of salt to the boil in a saucepan. Mix 6 tablespoons of milk with starch, pour into the boiling liquid and simmer for 1–2 minutes while stirring. Pour into a bowl, cover the surface with foil, let cool for approx. 3 hours
2.
Peel and quarter the pineapple and cut out the stalk. Cut 1/2 of the pineapple into pieces of the same size (approx. 1 x 1 cm each) and stick on 4 wooden skewers (approx. 10 cm long). Cut the remaining pineapple into small cubes. Mix in 1 tablespoon of sugar, 1 teaspoon of lime juice and zest
3.
Heat the oil in a pan, fry the pineapple skewers for 1–2 minutes, turning in between. Add brown sugar, caramelize for another 1–2 minutes, add 1 splash of lime juice. Remove the skewers
4.
Use a peeler to peel small rolls from the chocolate. Mix the pudding, fill into 4 glasses (approx. 200 ml each), sprinkle with chocolate rolls. Place 1 pineapple skewer on each glass. Spread the pineapple salad on 4 plates, add glasses
5.
Waiting time approx. 3 hours
1 person approx.:
  • 310 kcal
  • 1300 kJ
  • 3 g protein
  • 17 g fat
  • 35 g carbohydrates

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