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
Coconut Cream with Pineapple Jelly
Coconut Cream with Pineapple Jelly

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.

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