Coconut Curd with Pineapple

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel and quarter the pineapple, cut out the hard center core, and cut the flesh into small pieces.
Put the 500 g quark in a bowl and stir for 2 minutes until smooth. Add the 2 cl coconut liqueur, juice of 1 lemon, and 1 tablespoon sugar. Mix in the 3 tablespoons desiccated coconut and pineapple pieces.
In another bowl, beat the 2 egg whites, gradually adding the 10 grams sugar, until stiff peaks form (about 5 minutes). Fold gently into the quark mixture along with the 2 tablespoons whipped cream. Divide into 4 portion bowls.
Refrigerate for at least 1 hour until well chilled. Serve garnished with small pineapple pieces and leaves if desired.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.