Summary

Ingredients

• 1 pck. Pudding powder (almond custard)
• 500 ml milk
• 1 tablespoon sugar
• 1 packet amarettini
• 1 can pineapple pieces
• 1 cup whipped cream
• 1 tablespoon desiccated coconut
• 1 handful pistachios
• 1 packet vanilla sugar
• 1 pack cream stabilizer

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Instructions

1. Prepare the almond custard according to the instructions on the packet. Instead of two tablespoons of sugar, I only use one. Let the pudding cool, stirring occasionally to prevent skin from forming.
2. Then put the pudding in a glass bowl. Crumble the amarettini into small pieces and place on top of the pudding. Whip the whipped cream with a packet of vanilla sugar and a packet of cream stabilizer and spread over the biscuit crumbs. Drain the pineapple pieces and place in the bowl.
3. Fry one to two tablespoons of coconut flakes in a pan without fat and spread on the pineapple. Finally sprinkle a handful of pistachios on top for decoration. Serve cold.