Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 slices pineapple, fresh
- 3 tablespoon desiccated coconut
- 1 teaspoon sugar
- 100 g sour cream or creme fraiche
- some Milk
- 1 pinch (s) ground cinnamon
- 1 tablespoon liqueur (coconut liqueur)
- 1 orange (s)
Print Recipe
Pin Recipe Instructions
- Cut the pineapple into 1cm cubes. Roast the desiccated coconut in a pan (without oil) and let cool. Set aside 1 teaspoon. Then mix the desiccated coconut with the sugar, sour cream and some milk until thick and creamy. Flavor with cinnamon and coconut liqueur. Divide into 2 dessert bowls.
- Fillet the orange and cut it into small cubes. Spread the pineapple cubes and orange cubes on the cream and sprinkle with the desiccated coconut flakes.
- Tip: the pineapple salad tastes good even without coconut liqueur.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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