Pineapple-cherry-coconut cup

Name: Pineapple-cherry-coconut cup
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 2 Glasses (720 ml each) Cherries; 3 tablespoons (30 g) Cornstarch; 60 g + 125 g sugar; 8-10 Tbsp Rum; 7-10 Tbsp Bowl of 1/2 untreated; 7-10 Tbsp Lemon; 2 (446 ml each) Cans; 7-10 Tbsp Pineapple Rings; 2 TABLESPOONS Coconut flake; 1 kg Low-fat curd; 3 packages Vanillin sugar; 400 g Whipped cream; 7-10 Tbsp Melissa

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

2 Glasses (720 ml each) Cherries
3 tablespoons (30 g) Cornstarch
60 g + 125 g sugar
8-10 Tbsp Rum
7-10 Tbsp Bowl of 1/2 untreated
7-10 Tbsp Lemon
2 (446 ml each) Cans
7-10 Tbsp Pineapple Rings
2 TABLESPOONS Coconut flake
1 kg Low-fat curd
3 packages Vanillin sugar
400 g Whipped cream
7-10 Tbsp Melissa

Directions

1
Drain the cherries and collect the juice. Stir 6 tbsp. juice and starch until smooth. Boil up the rest of the juice, 60 g sugar, 5 tbsp rum and lemon zest. Stir in the starch and simmer for about 1 minute. Remove lemon peel. Fold in the cherries and let them cool down
2
Drain the pineapple and collect the juice. Cut 1 pineapple ring into pieces. Cut the remaining rings into quarters, sprinkle with the rest of the rum
3
Roast the grated coconut and let it cool down. Cream quark, 125 g sugar, vanillin sugar and approx. 200 ml pineapple juice. Whip cream until stiff, fold in
4
Layer the quark cream, cherries and pineapple quarters in a glass bowl. Put some cherry compote on top. Sprinkle with pineapple pieces and coconut shavings. Put in a cool place