Baking: Dream of South Seas

5 from 8 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 506 kcal


  • 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


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.


Serving: 100gCalories: 506kcalCarbohydrates: 36.3gProtein: 19.9gFat: 31.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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