Coconut pudding with pineapple skewers

Name: Coconut pudding with pineapple skewers
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 75 g white couverture; 1/2 l Milk; 1 package Vanillin sugar; 2 (30 g) go. tablespoon of starch; 4 tablespoons (30 g) Coconut flake; 1-2 TABLESPOONS Sugar; 1/2 (approx. 700 g) fresh pineapple; 1-2 stem(s) Lemon balm; 2 TABLESPOONS demerara sugar; 1-2 TEASPOONS Butter; 30 g Milk chocolate; 4–6 little wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

75 g white couverture
1/2 l Milk
1 package Vanillin sugar
2 (30 g) go. tablespoon of starch
4 tablespoons (30 g) Coconut flake
1-2 TABLESPOONS Sugar
1/2 (approx. 700 g) fresh pineapple
1-2 stem(s) Lemon balm
2 TABLESPOONS demerara sugar
1-2 TEASPOONS Butter
30 g Milk chocolate
4–6 little wooden skewers

Directions

1
Roughly chop the chocolate coating. Boil up milk, except for 5 tablespoons, and vanilla sugar. Mix the starch with the rest of the milk. Stir into the boiling milk and simmer for 1-2 minutes. Stir in chocolate coating and coconut flakes until the chocolate coating is dissolved.
2
Season the pudding with sugar. Divide into 4-6 dessert glasses and let them cool down.
3
Peel the pineapple, cut into slices and remove the stalk. Wash the lemon balm and cut the leaves finely. Cut half the pineapple into pieces and put them on 4-6 wooden skewers. Finely dice the rest of the pineapple.
4
Mix with 1 tablespoon brown sugar and lemon balm. Leave to stand briefly.
5
Heat butter in a coated pan. Fry the pineapple skewers for 1-2 minutes on each side, sprinkle with 1 tablespoon of brown sugar. Remove the skewers.
6
Peel off the chocolate with a peeler. Decorate the pudding with it. Serve with skewers and pineapple salad.