John Myers
Contents
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Ingredients
- 1 Crumbly base made from butter biscuits
- 500 g Yogurt - this one was homemade
- 1 tbsp Sour cream
- 1 tbsp Quark, rest and doesn't have to be
- 3 tbsp Coconut flakes
- 2 tbsp Sugar
- 3 sheet Gelatin white
- 4 slices Pineapple fresh
Instructions
The floor
- I used shortbread here. Grate or mix these together or use a rolling pin to make crumbs in a plastic bag. Mix with the soft butter and fill into a 16-inch form, press down and let it set in the refrigerator.
What comes on top
- Cut the pineapple slices into pieces and spread them on the crumbly base.
- Slowly toast the coconut flakes with the sugar in a pan until they have taken on color.
- Mix the yoghurt, sour cream and quark together and then stir in the roasted coconut flakes. Please leave a tablespoon of it for the decoration. You can also add a shot of Batida de Coco, which is really delicious.
- Soak gelatine in very cold water, allow to swell, squeeze out and slowly dissolve over a low flame. Mix this with the yoghurt coconut mixture.
- Pour over the pineapple on the crumbly base and put it back in the fridge. About 3 hours.
- Treat with fresh pineapple pieces, coconut curls or other fine things according to your imagination.
- TIP: If you spread 50 g of liquid couverture on the crumbly base, the base will not soak through so quickly and the cake will not be "mushy" the next day.
Nutrition
Serving: 100gCalories: 506kcalCarbohydrates: 36.3gProtein: 19.9gFat: 31.6g
