Summary

Ingredients

For the dough:

• 150 grams flour
• 30 g cornstarch
• 2 teaspoons, leveled baking powder
• 100 g suar
• 1 pinch (s) vanilla powder
• 3 tablespoon banana (s), mashed
• some coconut milk
• 130 g mararine, soft
• 200 g pineapple, fresh, pre-weihed, or canned
• 1 tablespoon rum,

For the topping:

• 250 ml coconut milk
• 1 tablespoon sugar
• 3 tablespoon coconut syrup
• 30 g corn starch
• 150 g cream cheese, vean
• 100 g mararine, soft
• 2 packs cream stabilizer
• 30 g powdered suar
• Desiccated coconut, for sprinkling

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Instructions

1. Preheat the oven to 175 ° C fan-assisted. Line a muffin tin with paper liners.
2. Dough:
3. Cut the pineapple into small cubes. (Save the remaining pineapple to decorate.)
4. Mix the margarine with the sugar and vanilla until frothy. Gradually fold in the banana puree and continue stirring. Mix flour with cornstarch and baking powder and stir in, adding a little coconut milk, the dough should not be too firm, but also not too runny. If you like, you can also fold in a tablespoon of rum.
5. Carefully fold in the pineapple pieces.
6. Pour the batter into the molds and bake for about 35 minutes. Remove from oven and allow to cool.
7. Topping:
8. Remove 50 ml coconut milk and stir in 1 tablespoon of sugar, 1 tablespoon of coconut syrup and cornstarch until smooth. Bring the rest of the coconut milk to the boil and stir in the starch, bring to the boil, remove from the stove and then allow to cool.
9. Whip the cooled pudding with the cream stiffener, add 2 tablespoons of coconut syrup and the powdered sugar, stir in the margarine and whisk well. Fold in the vegan cream cheese.
10. Apply to the cooled dough and sprinkle with desiccated coconut. Decorate with pieces of pineapple and paper umbrellas.
11. Tip:
12. For the non-vegan variant, replace the banana puree in the dough with 2 eggs, in the batter and topping the margarine with butter and the vegan cream cheese with normal cream cheese.