Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 can pineapple, (580 g)
- 150 g raspberries, fresh or frozen
- 1 tablespoon sugar
- 2 tablespoon yogurt, (cream yogurt)
- 50 g butter
- 8 tablespoon desiccated coconut
Print Recipe
Pin Recipe Instructions
- Puree the raspberries (defrosted, if frozen) with the sugar and divide each on half of the dessert plates. Put 1 dollop of cream yoghurt on the raspberries, make a pattern with a fork.
- Drain the pineapple rings. Heat the butter, but do not brown it. Roll the pineapple in coconut flakes, fry in the butter and place next to the raspberry puree.
- Of course, this also works with fresh pineapple, if you remove the stalk so that the rings remain intact.
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