Coconut rhombus to fruit

Name: Coconut rhombus to fruit
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g + 50 g Kokosraspel; 1/2 l Milk; 6 sheets white gelatine; 30 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 300 g frozen raspberries; 1 TABLESPOON Icing sugar; 1/2 (approx. 500 g) Pineapple or 4 pineapple rings (tin); 7-10 Tbsp Lemon balm

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g + 50 g Kokosraspel
1/2 l Milk
6 sheets white gelatine
30 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
300 g frozen raspberries
1 TABLESPOON Icing sugar
1/2 (approx. 500 g) Pineapple or 4 pineapple rings (tin)
7-10 Tbsp Lemon balm

Directions

1
Bring 200 g grated coconut and milk to the boil. Remove from the heat and leave to stand for approx. 30 minutes
2
Soak the gelatine in cold water. Pour the grater into a fine sieve, catch the coconut milk and press the grater vigorously
3
Mix coconut milk with sugar and lemon peel and warm up. Squeeze the gelatine and dissolve in the milk. Pour into a flat bowl (approx. 18 x 28 cm) at a height of approx. 2 cm and chill for 4 hours, preferably overnight
4
Defrost the raspberries, mash them and pass them through a sieve. Stir in icing sugar. Roast 50 g grated coconut until golden brown
5
Cut the jelly into about 16 lozenges or cubes. Roll in coconut. Cut pineapple into 4 slices (rings may be cut in half). Arrange with rhombs, raspberry sauce and possibly lemon balm