Pineapple – Coconut – Rings with Raspberries

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine European
Servings (Default: 4)

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
Pineapple – Coconut – Rings with Raspberries
Pineapple – Coconut – Rings with Raspberries

Instructions

  1. 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.
  2. 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.
  3. Of course, this also works with fresh pineapple, if you remove the stalk so that the rings remain intact.

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