Summary

Ingredients

• 0.5 ½ pineapple
• 250 g strawberries
• 35 g cornstarch
• 400 ml coconut milk
• 3 tablespoon honey
• 4 tablespoon desiccated coconut
• Pinch salt
• 4 tablespoon cane sugar
• 4 stalks mint

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Instructions

1. Mix the sugar, starch and a little coconut milk in a bowl. Bring the rest of the coconut milk to a boil. Stir the starch mixture into the boiling coconut milk and cook until the mixture thickens. Remove from heat and place in a square container that is as tall as possible. Place in the fridge to cool.
2. Heat honey in a pan. Roast the desiccated coconut in it until they are nice and brown.
3. Cut the pineapple into small bite-sized pieces, quarter the strawberries.
4. Cut the hardened coconut pudding into square pieces, garnish with mint leaves and place the fruits around them. Finally, pour the desiccated coconut over it.