Summer no-bake pineapple tartlets
Ingredients
1/2 pineapple
3 tbsp lime juice
1 tsp lime zest
200 ml coconut milk
70 ml agave syrup
1/2 vanilla pod
Approx. 5 g agar-agar
250 ml coconut yoghurt
100 g oat biscuits
40 g margarine
Lemon wedges
2 tbsp freeze-dried strawberry pieces
Plus: 5 silicone hemispherical moulds
Directions
To make the pineapple purée: Peel the pineapple and shred into wafer-thin slices. Keep 6 slices to one side. Purée the remaining pineapple slices with the lime juice and lime zest and press through a sieve.
To make the cream: Whisk the pineapple purée (approx. 100 g) with the coconut milk, agave syrup, vanilla seeds from half a vanilla pod and agar-agar, and boil rapidly for 2 minutes. Allow the mixture to cool until it is lukewarm and stir in the coconut yoghurt.
Cut the 6 pineapple slices in half and use them to line the 5 silicone hemispherical moulds. Pour in the cream.
To make the base: Crumb the oat biscuits and mix with the margarine. Once the pineapple cream mixture is firm, divide the oat crumbs among the tartlets and chill for another 2 hours. To finish, turn the tartlets out of the moulds and serve with lemon wedges and strawberry pieces.
Peace, love, pineapples!
Your Dole team