🍽️ Coconut cream with pineapple

Name: Coconut cream with pineapple
Total time: 30 min
Yield: 4 servings
Ingredients: 2 baby pineapples; 1 carambola (starfruit); 2 kiwis; 8 physalis; 250 g coconut yogurt; 4 tbsp rum; 30 g sugar; 200 g whipping cream; 2 tbsp coconut chips

460 kcal · 30 min · 4 servings

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Ingredients

2 baby pineapples
1 carambola (starfruit)
2 kiwis
8 physalis
250 g coconut yogurt
4 tbsp rum
30 g sugar
200 g whipping cream
2 tbsp coconut chips

Instructions

1. Cut the baby pineapples with the green leafy top in half lengthwise. Cut a flat base on the outside of each half so they stand securely. Carefully remove the flesh from the skin and slice it.
2. Wash the star fruit (carambola), pat it dry and slice it. Peel the kiwi and cut it into wedges. Open the husks of the physalis (cape gooseberries) and fold them upwards.
3. Season the coconut yogurt with rum and sugar to taste. Whip the cream until stiff and gently fold it into the yogurt mixture. Fill the pineapple halves with the coconut cream and place them on four plates. Decoratively arrange the fruits on the cream. Serve the dish garnished with coconut chips.

Nutrition per serving

kcal: 460
Protein: 6 g · Fett/Fat: 21 g · Carbs: 48 g