Fruit salad with coconut cream

Name: Fruit salad with coconut cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Coconut flake; 2 Oranges, 1/2 pineapple; 2 kiwis, 1 large banana; 2 TABLESPOONS Lemon juice; 200 g Whipped cream; 4 TABLESPOONS coconut liqueur or sweetened coconut milk; 8 Balls; 7-10 Tbsp coconut-almond confectionery and; 7-10 Tbsp Mint

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Coconut flake
2 Oranges, 1/2 pineapple
2 kiwis, 1 large banana
2 TABLESPOONS Lemon juice
200 g Whipped cream
4 TABLESPOONS coconut liqueur or sweetened coconut milk
8 Balls
7-10 Tbsp coconut-almond confectionery and
7-10 Tbsp Mint

Directions

1
Roast the grated coconut without additional fat. Take out, let cool down
2
Peel oranges so that the white skin is completely removed. Cut out the fillets between the parting skins, collecting the juice. Squeeze the parting skins
3
Peel and quarter the pineapple and cut out the stalk. Cut the flesh into pieces. Peel kiwis and banana, cut into slices. Sprinkle banana with lemon juice. Mix everything with orange filets and juice
4
Whip the cream until stiff. Carefully fold in the liqueur and 1 tbsp. grated coconut. Serve with fruit salad and remaining grated coconut. Decorate with confectionery balls and mint
5
The coconut cream also harmonizes well with other exotic fruits. In season, mango, papaya, carambola, passion fruit, lychee and persimmon are in season.