Pineapple wedges with coconut jelly
- 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 li>
-
1/2 Pineapple - lemon balm span>
25 minutes
- 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 li>
- 2430 kJ
- 12 g protein
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