Coconut quark cream with pineapple sauce

Name: Coconut quark cream with pineapple sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Pineapple in; 7-10 Tbsp Pieces; 1-2 TEASPOONS Cornstarch; 400 g Low-fat curd; 3 TABLESPOONS Coconut liqueur; 50 g Sugar; 10 Balls coconut-almond; 7-10 Tbsp Confectionery; 7-10 Tbsp fresh pineapple

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Pineapple in
7-10 Tbsp Pieces
1-2 TEASPOONS Cornstarch
400 g Low-fat curd
3 TABLESPOONS Coconut liqueur
50 g Sugar
10 Balls coconut-almond
7-10 Tbsp Confectionery
7-10 Tbsp fresh pineapple

Directions

1
Drain the pineapple and collect the juice. Coarsely puree the pineapple and 100 ml of juice. Stir 2 tablespoons of juice and starch until smooth. Bring fruit puree to the boil. Stir in the starch and simmer for about 1 minute while stirring. Cool down
2
Stir the quark, liqueur and sugar until smooth. Coarsely chop 6 balls of coconut-almond confectionery and fold in. Divide the quark cream into 4 dessert glasses. Pour pineapple sauce over them. Spread the rest of the coconut-almond confectionery on the dessert. If necessary, place fresh pineapple on the rim of the glass for decoration