John Myers
Coconut Cream with Lemongrass, Ginger and Fresh Pineapple
The perfect coconut cream with lemongrass, ginger and fresh pineapple recipe with a picture and simple step-by-step instructions.
- 2 piece Limes
- 2 piece Vanilla pods
- 60 g Sugar
- 250 g Cream
- 500 Milliliters Unsweetened coconut milk
- 4 sheet Gelatin white
- 4 piece Lemongrass sticks
- 40 g Fresh ginger
- 150 g Beet syrup
- 100 g Honey
- 4 tablespoon Grenadine syrup
- 500 g Pineapple pulp
- Wash the organic limes and pat dry. Finely grate the peel of one lime and squeeze the juice out of both limes. Let the vanilla pulp with sugar, cream and coconut milk boil gently for 5 minutes.
- Soak gelatine in cold water, squeeze out well. Stir into the warm coconut cream with the grated lime zest. Let cool and fill into 5 glasses. Leave to gel in the refrigerator (preferably overnight).
- Wash the lemongrass, chop it up very roughly and mash it a little in the mortar so that the aroma develops better.
- Bring lemongrass with lime juice, syrup and honey to the boil, allow to cool and sieve. Finely dice the ginger and add to the syrup with the grenadine. Spread the syrup on the coconut cream. Spread the fresh pineapple in fine slices on the syrup.
Facebook Comments