Pineapple and coconut cream

There’s still no cake in sight but the desire to putter around in the kitchen always present. Most popular in fasting periods are fruit and vegetable. So why not try some recipes with those? A recently bought fresh pineapple should be prepared following a recipe on lecker.de. Unfortunately not all ingredients were found in my supplies so that I had to change it a little bit. The result is a wonderful fresh snack which we served as a light dinner. It could however as well be served as dessert.

Pineapple with coconut cream
Serves 4
Light and refreshing.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 fresh pineapple or 2 slices of pineapple in a tin/portion
  2. 1tbsp butter
  3. 2.5-3 oz leafy almonds
  4. 8.8oz curd cheese
  5. 3.5oz crème fraîche or sour cream
  6. 2 tbsp coco flakes
  7. honey, milk
Instructions
  1. Mix curd cheese with crème fraîche or sour cream and coco flakes and stir well with milk until creamy. Sweeten with honey.
  2. Roast almonds in a pan without grease until golden brown. Put aside for cooling.
  3. Cut pineapple and take lightly fry two slices/portion in some butter. Scatter each side with a bit of sugar and let caramelize. Place pineapple slices on a plate, deglaze jus with some pineapple juice and scatter both over pineapple. Give some roasted almonds on plates and decorate with coconut cream.
Notes
  1. If you like you may add some raisins to your jus before deglazing it.
Bastelesel http://www.bastelesel.de/

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