Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 350 g pineapple juice, canned
- 120 g pineapple piece (s)
- 100 g coconut milk
- 3 tablespoon lemon juice
- 30 g cornstarch
- 4 cl rum, brown or white
- 50 g butter, room temperature
- 50 grams sugar
- 5 egg yolks, size M
Print Recipe
Pin Recipe Instructions
- Mix the pineapple juice, pineapple pieces, coconut milk, lemon juice, rum and cornstarch and puree with a hand blender. Heat the butter, sugar and egg yolks a little until the sugar is dissolved.
- Add the pineapple juice mixture and mix.
- Beat in a boiling water bath or on the stove over medium heat until the mass begins to thicken and is just about to boil. Always stir well so that there are no scrambled eggs. Distribute in boiled glasses and close with boiled lids.
- Is well suited as a bread roll spread, cake cream topping, dessert, etc.
- When opened, can be kept in the refrigerator for approx. 10 days. Chilled in a sealed jar for about 4 - 5 weeks. In small bowls in the freezer for about 6 months.
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below