Coconut cream with fruits of the season

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 400 g Low-fat curd
  • 40 g Sugar
  • 2 packages Vanillin sugar
  • 125 g Whipped cream
  • 1 package (150 g) Coconut and Almond Confectionery
  • 3 Figs
  • 1 TABLESPOON Coconut flake
  • 7-10 Tbsp Mint

Directions

  1. 1

    Mix quark with sugar and vanillin sugar. Whip the cream with the whisks of the hand mixer at highest speed until stiff

  2. 2

    Unpack coconut confectionery. Put 4 balls aside for decorating. Fill the rest into a bowl and crush them coarsely with a spoon. Fold stiffly whipped cream and crushed coconut confectionery into the quark cream. Chill for about 10 minutes.

  3. 3

    Meanwhile, roast the grated coconut in a pan without fat while stirring until golden brown. Let it cool down on a plate

  4. 4

    Wash and halve the figs and cut them into 8 slices each. Form 20 dumplings from the coconut cream and arrange them alternately with fig wedges on 4 plates. Sprinkle with roasted coconut flakes. Decorate with mint and 1 ball of confectionery each. Add the remaining fig slices

Nutrition Facts

KCAL
490 kcal
CARBS
37 g
FATS
29 g
PROTEINS
19 g

Categories & Tags

Dessert