Coconut cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Bring milk, grated coconut and sugar to the boil and simmer for about 10 minutes, stirring continuously. Soak gelatine in cold water. Whip cream until stiff. Let the coconut milk cool down a little, pour it through a fine cloth into a mixing bowl. Squeeze the grated coconut vigorously. Stir the coconut liqueur into the milk. Squeeze the gelatine, dissolve and stir into the coconut milk. Place in a cool place for approx. 15 minutes for gelling. In the meantime, cut a pineapple ring into pieces for decoration. Puree the rest of the pineapple with a chopping stick. Whip the cream until stiff and fold in as soon as the coconut milk begins to set. Pour into 4 serving glasses. Serve decorated with the pineapple pieces, lemon balm, grated coconut and chocolate

2. 2

   Bowls: Kosta Boda

3. 3

   Glass: Spiegelau Nachtmann

4. 4

   Cutlery: Carl Mertens

Nutrition Facts

KCAL
520 kcal

CARBS
48 g

FATS
31 g

PROTEINS
7 g