Pineapple wedges with coconut jelly

For 4 people
  • 250 g desiccated coconut
  • 1/2 l Milk
  • 6 sheets Gelatine
  • 30 g Sugar
  • juice of 1 lemon
  • 1 pack (300 g) frozen raspberries
  • 1 EL Icing sugar
  • 1/2 Pineapple
  • lemon balm
25 minutes
light
1.
Bring 200 g coconut flakes and milk to the boil. Remove from the heat and let steep for about 30 minutes. Soak the gelatine in cold water. Pour desiccated coconut onto a fine sieve and squeeze out the liquid.
2.
Collect coconut milk, mix with sugar and lemon juice and warm up. Squeeze out the gelatine and dissolve it in the coconut milk. Pour the liquid into a shallow bowl and let it set in the refrigerator for 3-4 hours.
3.
In the meantime, let the raspberries thaw and puree. Put the raspberry pulp through a fine sieve. Stir in powdered sugar. Roast the remaining coconut flakes in a pan until golden brown and allow to cool. Cut coconut jelly into 16 diamonds and roll in the roasted coconut.
4.
Cut the pineapple half into 4 wedges and arrange on plates with the coconut jelly. Spread the raspberry puree on top. Garnish with lemon balm.
1 person approx.:
  • 580 kcal
  • 2430 kJ
  • 12 g protein

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