Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 ml coconut milk
- 70 g suar, to taste
- 2 tablespoon cornstarch
- 200 g low-fat quark
- 1 can unsweetened pineapple or fresh, sweet pineapple
- 2 tablespoon powdered sugar
- possibly lemon juice
Print Recipe
Pin Recipe Instructions
- Heat the coconut milk with the sugar on medium-high heat until boiling. Remove from heat. Stir in the cornstarch, return to the stove on medium heat, and stir constantly for 3-5 minutes until thickened. Pour into a mixing bowl and let cool to room temperature, about 15 minutes.
- Add the quark to the cooled coconut mixture and whisk until smooth and homogeneous. Let cool to room temperature, about 20 minutes, then refrigerate for 2-3 hours or overnight.
- Puree the pineapple. Strain the puree through a sieve and mix with the powdered sugar. Add a splash of lemon juice if desired for extra tartness. Refrigerate for 2-3 hours or overnight.
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