Pineapple slices with coconut jelly
easy
25 mins
25 mins
Ingredients
- 250 g Coconut flake
- 1/2 l Milk
- 6 sheets Gelatine
- 30 g Sugar
- 7-10 Tbsp Juice of 1 lemon
- 1 package (300 g) frozen raspberries
- 1 TABLESPOON Icing sugar
- 1/2 Pineapple
- 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. Soak gelatine in cold water. Pour the grated coconut onto a fine sieve and squeeze out the liquid.
- 2
Collect the coconut milk, mix with sugar and lemon juice and warm up. Squeeze the gelatine and dissolve in the coconut milk. Pour the liquid into a shallow bowl and allow to set in the fridge for 3-4 hours.
- 3
In the meantime defrost the raspberries and puree them. Pass the raspberry puree through a fine sieve. Stir in icing sugar. Roast the remaining grated coconut in a pan until golden brown and let it cool down. Cut coconut jelly into 16 rhombs and roll in the roasted coconut.
- 4
Cut pineapple half into 4 slices and arrange on plates with the coconut jelly. Spread raspberry puree over them. Garnish with lemon balm.
More Delicious Recipes
