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Coconut Curd with Pomegranate

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Coconut Curd with Pomegranate

The perfect coconut curd with pomegranate recipe with a picture and simple step-by-step instructions.

  • 500 g Lowfat quark
  • 50 ml Mineral water
  • 0,5 Tonka bean, grated
  • 100 g Raw cane sugar
  • 200 g Desiccated coconut
  • 1 Pomegranate, the kernels
  1. Mix the low-fat quark with the mineral water until smooth. The mineral water gives the quark a creamy consistency. Now add the tonka bean zest and the sugar and stir well and finally stir in the desiccated coconut. It looks a bit thin now, but it will.
  2. Fill the quark into dessert glasses and let stand for 15 minutes. During this time, the desiccated coconut swells a little and the dessert has the perfect creamy consistency. Then simply pour the pomegranate seeds over it and just enjoy.
Dinner
European
coconut curd with pomegranate

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Written by John Myers

Professional Chef with 29 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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