Coconut cream with lychees and pineapple

Name: Coconut cream with lychees and pineapple
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (580 ml) Litchis; 1 can(s) (236 ml) Pineapple in slices; 5 TABLESPOONS Lime juice; 2 TABLESPOONS Honey; 1/2 can(s) (165 ml) Coconut cream; 125 g Mascarpone; 2 packages Vanillin sugar; 150 g Whipped cream; 7-10 Tbsp Tranches de citron vert, ananas, chips de noix de coco rôties et mélisse

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (580 ml) Litchis
1 can(s) (236 ml) Pineapple in slices
5 TABLESPOONS Lime juice
2 TABLESPOONS Honey
1/2 can(s) (165 ml) Coconut cream
125 g Mascarpone
2 packages Vanillin sugar
150 g Whipped cream
7-10 Tbsp Tranches de citron vert, ananas, chips de noix de coco rôties et mélisse

Directions

1
Drain lychees on a sieve. Halve the fruit if necessary. Drain pineapple and cut into pieces. Marinate the fruit with 3 tablespoons lime juice and honey. Cream coconut cream, mascarpone and vanilla sugar.
2
Stir in 2 tablespoons of lime juice. Whip cream until stiff and fold into the cream. Put the fruits with the marinade in small bowls. Spread the coconut cream on top. Decorate with lime slices, pineapple, coconut chips and lemon balm