Summary

Ingredients

• 80 g ladyfiners
• 6 tablespoon pineapple juice, approx. 0 ml
• 100 g mascarpone
• 4 tablespoon coconut syrup (finished product)
• 2 tablespoon rum, white
• 2 tablespoon lime juice
• 1 baby pineapple (approx. 350 g)
• 2 tablespoon coconut chips (from the health food store)
• Lemon balm for decoration

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Instructions

1. Roughly chop the ladyfingers in a large freezer bag with the meat tenderizer or pasta roll. Put the biscuit pieces in two dessert bowls, drizzle with the pineapple juice and press lightly with a spoon.
2. Whip the mascarpone in a bowl with coconut syrup until thick and creamy. Gradually stir in the rum and lime juice. Put the mascarpone cream on top of the biscuit mixture and cover and chill for at least 1 hour.
3. Just cut off the bottom of the pineapple, also cut off the leaf crown or twist it out. Place the fruit vertically and peel thinly from top to bottom. Cut out the brown eyes with a sharp fruit knife. Quarter the pulp lengthways, remove the somewhat harder stalk and cut the quarters lengthways into thin wedges.
4. Roast the coconut chips in a dry pan without fat while stirring over medium heat until golden brown, remove. To serve, arrange the pineapple wedges and coconut chips on the Caribbean desserts, garnish with lemon balm.