Coconut Cream with Pineapple Jelly

Summary

Ingredients

For the jelly:

• 480 g pineapple, canned
• 120 ml juice
• 45 g cornstarch

For the cream:

• 300 g low-fat quark
• 200 g cream cheese
• 180 g cream
• 80 g suar
• 25 g desiccated coconut, fine
• 25 g desiccated coconut, coarse
• Chips, coconut, for garnish

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Instructions

1. Preparation of the jelly:
2. Drain the pineapple while collecting the juice. Dissolve starch with a little juice. Cut the pineapple rings into pieces and puree with the remaining juice. Put the pineapple puree in a saucepan and bring to the boil while stirring. Add the starch mixture and simmer for 5 minutes over a low heat while stirring until the mass thickens. Remove from heat and let cool down completely, stirring occasionally.
3. Preparation cream:
4. Mix the quark, cream cheese, sugar and both types of desiccated coconut until smooth. Whip the cream until stiff and fold in carefully.
5. Serving:
6. First pour the coconut cream into a bowl, then the pineapple jelly over it. Garnish with coarse desiccated coconut or coconut chips and refrigerate until ready to serve.
7. Tip:
8. Layer in small glasses and serve.