John Myers
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Baked Pineapple with Lychee and Coconut Ice Cream, Desert
The perfect baked pineapple with lychee and coconut ice cream, desert recipe with a picture and simple step-by-step instructions.
baked pineapple
- 6 Discs Pineapple fresh
- 100 g Rice flour
- 2 Protein
- 150 ml Ice water
- 2 tbsp Desiccated coconut
- Frying oil
Lyche ice cream
- 1 Can Lychees
- 1 cups Cream
- 1 Egg
coconut ice cream
- 400 ml Coconut milk
- 100 ml Water
- 50 g Desiccated coconut
- 3 Egg yolk
- 2 tbsp Sugar
- 200 ml Cream
- Fresh lychees as decoration
baked pineapple
- Briefly whip the egg, mix with the ice water and rice flour until all the lumps are gone. then fold in the desiccated coconut.
- Heat the frying fat, pull the pineapple slice through the batter and add to the oil. The pineapple should float in the oil. remove with a fork when it is golden brown! Drain on kitchen paper.
Lyche ice cream
- Open the can and puree the lychees with juice. Mix with the cream and egg, place in a freezer and freeze. Let thaw briefly before serving.
coconut ice cream
- Bring coconut milk with the water to the boil while stirring and allow to cool a little. Beat the sugar with the egg yolks and fold in the coconut flakes. Stir the coconut milk into the egg mixture and heat in a saucepan until it thickens! Let cool and fold in the cream. Put in the ice cream maker or freeze overnight.
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