Coconut-pineapple with honey cream

Name: Coconut-pineapple with honey cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Whole milk yoghurt; 1-2 TABLESPOONS liquid honey; 100–125 g Whipped cream; 1 (approx. 1 kg) small ripe pineapple; 4 TABLESPOONS Coconut flake; 1-2 TABLESPOONS Butter; 7-10 Tbsp Lemon balm; 7-10 Tbsp for ornament

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Whole milk yoghurt
1-2 TABLESPOONS liquid honey
100–125 g Whipped cream
1 (approx. 1 kg) small ripe pineapple
4 TABLESPOONS Coconut flake
1-2 TABLESPOONS Butter
7-10 Tbsp Lemon balm
7-10 Tbsp for ornament

Directions

1
Mix yoghurt and honey. Whip the cream with the whisk of the hand mixer until stiff and fold into the yoghurt. Put the honey cream in a cool place.
2
Clean and peel the pineapple and remove the hard stalk. Cut the pineapple into pieces and roll in the coconut flakes. Heat butter in a coated pan. Fry the pineapple pieces for about 3 minutes until golden brown.
3
Take out, if necessary drip off on kitchen paper and keep warm.
4
Arrange the fried coconut-pineapple with some honey cream. Decorate with melissa. Add the rest of the honey cream.