Coconut-pineapple with honey cream

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 150 g Whole milk yoghurt
  • 1-2 TABLESPOONS liquid honey
  • 100–125 g Whipped cream
  • 1 (approx. 1 kg) small ripe pineapple
  • 4 TABLESPOONS Coconut flake
  • 1-2 TABLESPOONS Butter
  • 7-10 Tbsp Lemon balm
  • 7-10 Tbsp for ornament

Directions

  1. 1

    Mix yoghurt and honey. Whip the cream with the whisk of the hand mixer until stiff and fold into the yoghurt. Put the honey cream in a cool place.

  2. 2

    Clean and peel the pineapple and remove the hard stalk. Cut the pineapple into pieces and roll in the coconut flakes. Heat butter in a coated pan. Fry the pineapple pieces for about 3 minutes until golden brown.

  3. 3

    Take out, if necessary drip off on kitchen paper and keep warm.

  4. 4

    Arrange the fried coconut-pineapple with some honey cream. Decorate with melissa. Add the rest of the honey cream.

Nutrition Facts

KCAL
260 kcal
CARBS
23 g
FATS
16 g
PROTEINS
3 g