Coconut cream with pineapple

Name: Coconut cream with pineapple
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Pineapple; 1/2-1 TEASPOON Cornstarch; 500 g Edible quark (20 % fat); 2 TABLESPOONS Coconut liqueur; 2-3 tablespoons (approx. 50 g) Sugar; 8 balls coconut-almond confectionery; 4 Pineapple pieces; 7-10 Tbsp for ornament

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Pineapple
1/2-1 TEASPOON Cornstarch
500 g Edible quark (20 % fat)
2 TABLESPOONS Coconut liqueur
2-3 tablespoons (approx. 50 g) Sugar
8 balls coconut-almond confectionery
4 Pineapple pieces
7-10 Tbsp for ornament

Directions

1
Drain the pineapple and collect the juice. Cut the pineapple into pieces. Puree roughly with 50 ml juice. Stir 2 tbsp. juice and starch until smooth. Bring fruit puree to the boil. Stir in the starch and simmer for about 1 minute while stirring. Let cool down
2
Mix quark, liqueur and sugar until the sugar is dissolved. Chop and fold in 4 balls of coconut-almond confectionery
3
Pour coconut cream into 4 dessert glasses. Pour pineapple sauce over them. Place 1 scoop of coconut-almond confectionery on each. If necessary, place 1 pineapple piece on the edge of each glass for decoration
4
For a more intense coconut aroma you can roast 2-3 tablespoons of grated coconut and stir it into the quark
5
Raspberries also taste good with the coconut cream. Defrost 300 g frozen raspberries and pass through a sieve. In this way the disturbing seeds are retained