Coconut Cream with Pineapple Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- Preparation of the jelly:
- 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.
- Preparation cream:
- Mix the quark, cream cheese, sugar and both types of desiccated coconut until smooth. Whip the cream until stiff and fold in carefully.
- Serving:
- 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.
- Tip:
- Layer in small glasses and serve.
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