Summary

Ingredients

• 1 pineapple, fresh, (800g - 900g)
• 250 g mascarpone
• 100 g low-fat quark
• 250 ml coconut milk
• 2 packs vanilla sugar
• 70 g suar
• 1 packet ladyfingers
• some schnapps (coconut schnapps or liqueur, e.g. Malibu, Batida de Coco)
• 50 g desiccated coconut

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Instructions

1. Peel the pineapple and remove the middle stem. Roughly chop 2/3 of the pineapple and puree. Cut the remaining third into very fine pieces and set aside.
2. Mix the mascarpone, quark, coconut milk, vanilla sugar and sugar with the hand mixer until smooth.
3. Layer in 4 small glasses or a baking dish (for serving in glasses, the ladyfingers should be roughly chopped):
4. First put the biscuits in it, drizzle with a few drops of coconut schnapps. Then put a layer of pureed pineapple on top, then coconut cream, then some pineapple pieces, repeat everything again.
5. Finally, sprinkle with desiccated coconut.
6. If children eat with them, a few drops of orange or pineapple juice can be drizzled on the biscuits.