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🍰 Vegan Piña-Colada Dessert with Pineapple Jelly and Chocolate

441 kcal · 30 min · 4 servings

Ingredients

• Pineapple 1 pc.
• Lemon 1 pc.
• brown rum 100 ml
• sugar 4 tbsp
• cornstarch 5 tbsp
• Vegan cream cheese, plain 300 g
• Soy yogurt 200 g
• Coconut milk 200 ml
• Coconut flakes 100 g
• Icing sugar 100 g
• Chocolate, dark 50 g
• Mint, fresh 10 g
• Coconut chips 8 tsp

Instructions

1. 1. Peel the pineapple and remove the hard core.
2. 2. Cut the pineapple quarters into large chunks.
3. 3. Cut the lemon in half and squeeze out the juice.
4. 4. Place the pineapple chunks, 3 tablespoons of lemon juice, rum, sugar, and cornstarch into a tall container.
5. 5. Blend the mixture until smooth.
6. 6. Add the natural vegan spread, soy yogurt, coconut milk, coconut flakes, and powdered sugar to a bowl.
7. 7. Whip the cream using a hand mixer with beaters.
8. 8. Distribute the cream evenly among 8 dessert glasses.
9. 9. Place the glasses in the refrigerator.
10. 10. Pour the pineapple puree into a saucepan.
11. 11. Heat the puree over medium heat while stirring constantly.
12. 12. Bring the puree to a boil until it reaches a jelly-like consistency.
13. 13. Remove the saucepan from the heat.
14. 14. Let the pineapple puree cool down for about 15 minutes.
15. 15. Pour the cooled pineapple puree over the coconut cream in the glasses.
16. 16. Place the glasses in the refrigerator for at least 60 minutes.
17. 17. Finely chop the dark chocolate.
18. 18. Wash the mint and shake it dry.
19. 19. Pluck the mint leaves from the stems.
20. 20. Garnish the cold dessert with the chocolate, mint leaves, and coconut chips.
21. 21. Serve the dessert and enjoy.

Nutrition per serving

• kcal: 441
• Protein: 6 g · Fett/Fat: 23 g · Carbs: 52 g