Fruit salad and Raffaello cream

Name: Fruit salad and Raffaello cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 TABLESPOONS Coconut flake; 2 Oranges; 500 g Pineapple (approx. 1/2); 2 Kiwis; 2 Bananas; 2 TABLESPOONS Lemon juice; 250 g Whipped cream; 4 TABLESPOONS Coconut Liqueur; 7-10 Tbsp Raffaello and mint

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 TABLESPOONS Coconut flake
2 Oranges
500 g Pineapple (approx. 1/2)
2 Kiwis
2 Bananas
2 TABLESPOONS Lemon juice
250 g Whipped cream
4 TABLESPOONS Coconut Liqueur
7-10 Tbsp Raffaello and mint

Directions

1
Roast the grated coconut until golden brown, let it cool down. Meanwhile peel oranges so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife. Squeeze the juice from the remains of the oranges. Peel the pineapple and cut out the stalk. Cut the flesh into pieces. Peel kiwis and bananas, cut into slices.
2
Sprinkle bananas with lemon juice. Mix prepared fruit and orange juice and arrange in portions. Whip cream until stiff. Carefully stir in liqueur and 3 tablespoons of grated coconut. Add 1 blob to each prepared fruit salad. Sprinkle with 1 tablespoon of grated coconut and serve decorated with Raffaello and mint