Pineapple coconut layered dessert
How tropical can a dessert be? This creamy dream is reminiscent of distant South Sea beaches and pure sunshine. The delightful combination of refreshing, fruity and exotic flavors tastes simply unforgettable. Pineapple, coconut and lime are the dream trio of the season. In no time, this treat is ready to be enjoyed. Sweetness in the summer? We like!
Ingredients
½ pineapple
1 organic lime
100 ml rice syrup or agave syrup
300 ml coconut milk
Mark from 1 vanilla pod
1 heaped teaspoon agar-agar
150 ml vegan whipped cream
25 g coconut chips
4-5 physalis
Plus: sieve, kitchen paper, dessert glasses
Directions
For the pickling stock: Cut off the skin of the pineapple, cut out the hard central stalk and finely slice the flesh. Wash the organic lime in hot water and rub dry. Cut the lime in half and squeeze out the juice. Finely grate the zest. Mix the pineapple, lime juice and zest and rice syrup (or agave syrup) and marinate for 30 minutes.
Collect the juice produced by marinating the pineapple.
For the coconut mixture: Mix the coconut milk, vanilla pulp and agar-agar in a saucepan, bring to the boil while stirring and boil for 2 minutes until bubbling. Stir the pineapple preserves into the coconut mixture and leave to cool to lukewarm, stirring constantly.
Meanwhile, drain the pineapple slices on kitchen paper.
For the cream: Whip the vegan whipping cream with the whisks of the hand mixer until stiff. Whisk the lukewarm coconut mixture with the whisks of the hand mixer. Fold in the whipped cream.
Layer the pineapple slices and cream alternately in dessert glasses. Chill the dessert for approx. 2 hours.
For the topping: Toast the coconut chips in a pan without fat, place on a plate and leave to cool. Garnish dessert with coconut chips, remaining pineapple slices and physalis and serve.
Life is a beach – enjoy the coconut!
Your Dole team