Coconut Cream

Bring milk, grated coconut and sugar to a boil in a small saucepan and gently simmer for about 10 min while stirring. Soak the gelatine. Cool coconut milk a little bit, pour through a fine dish. Squeeze rasp heartily. Add coconut liqueur to the milk. Squeeze gelatin well, let it melt and stir into coconut milk. Set aside to cool for about 15 min to gel.

In the meantime, crush the pineapple with the juice. Whip the whipped cream until stiff, fold into the gelling coconut milk and fill into serving glasses.

Decorate with lemon balm, coconut, pineapple pieces and chocolate shavings.

Add pineapple puree to table.

per unit: approx. 490 calories/2060 joules

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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