Summary

Ingredients

• 1 large tin pineapple
• 3 cups whipped cream
• 2 packs ladyfingers
• 50 g cane suar
• 100 g powdered suar (possibly less)
• 100 ml rum, milder brown, 40%
• 1 teaspoon vanilla extract
• 1 coconut (alternatively approx. 50 - 00 g desiccated coconut)
• Cherry (s), red for decoration (cherries)

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Instructions

1. Boil 4 tablespoons of water with rum and brown sugar to the syrup in about 5 minutes, then chill.
2. Open the coconut and separate out the coconut flesh. Peel the brown skin from the coconut meat and grate the coconut meat.
3. Whip the cream until stiff, stir in the powdered sugar and vanilla extract.
4. Mix approx. ¼ l pineapple juice with the syrup. Briefly dip the ladyfingers in it and line a shallow bowl with them. Then a layer of cream, then desiccated coconut and chopped pineapple pieces. Then again dipped ladyfingers, cream, desiccated coconut and pineapple pieces. Garnish the last layer (pineapple and coconut) with cherries.
5. Chill for a few hours and let it steep.