Pineapple with coconut-mango cream

Ingredients

Directions

1. 1

   Roast the grated coconut in a pan without fat while turning. Then remove from the pan and let it cool down. Pour the pineapple into a sieve, drain well. Pour the mango into a sieve as well, drain and collect the juice. Whip the cream with the whisk of the hand mixer until creamy and firm (not completely stiff), allow the vanilla sugar to trickle in. Place the mango and 50 ml mango fruit juice in a tall beaker and puree with a hand blender. Fold 3/4 of the roasted coconut flakes into the cream.

2. 2

   Carefully fold the mango puree in streaks into the cream. Cut pineapple into pieces. Place in a dessert bowl, dust the pineapple with icing sugar in between. Then sprinkle with rum. Sprinkle with a blob of coconut mango cream and some grated coconut. Decorate as you like with mint, roasted coconut chips and a baby pineapple slice. Sprinkle the rest of the coconut-mango cream with the rest of the grated coconut.

3. 3

   With 12 people: