Pineapple and Coconut Crumble
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 100 g butter
- 80 g suar
- 100 grams flour
- 75 g desiccated coconut
For the filling:
- 1 pineapple, fresh
- 2 large apples
- 6 tablespoon coconut milk
- possibly sugar, something
Print Recipe
Pin Recipe Instructions
- Knead the butter, sugar, flour and coconut rape to make crumble.
- Peel the pineapple, remove the stalk and cut into small pieces. Wash, halve, core and dice the apples.
- Fill both types of fruit into baking bowls (brûlée molds) or into a flat baking dish. Spread the coconut milk and possibly sugar over it and sprinkle the crumble over it. The baking time varies depending on the shape. For the flat brûlée molds, it was 20-25 minutes at 160 degrees Celsius.
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