John Myers
Contents
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Ingredients
coconut pudding
- 400 ml Coconut milk
- 200 ml Cream
- 2 tbsp Palm sugar
- 3 Egg yolks
- 1 Vanilla pod, the pulp
- 35 g Starch
Pineapple and mint ragout
- 1 half Fresh pineapple
- 2 tsp Raw cane sugar
- 1 tbsp Rum
- 8 Mint leaves, finely chopped
Instructions
coconut pudding
- Set aside about 6 tablespoons of the cream and then put the cream together with the coconut milk in a saucepan, add the vanilla pulp and palm sugar and stir well. Mix the egg yolks with the 6 tablespoons of cream and the starch until smooth.
- Now place the pot with the coconut milk mixture on the stove and bring to the boil while stirring, making sure that the palm sugar dissolves completely. When the coconut milk is boiling, stir in the egg-starch mixture and cook well for about a minute at a low temperature while stirring. Then pull off the stove and pour the pudding into dessert glasses.
Pineapple ragout
- Dice the fresh pineapple nicely. Add the sugar and rum. Finely chop the mint leaves, mix everything well and let it steep for about 2 hours.
finish
- Arrange the pineapple and mint ragout on the pudding and decorate a little.
Nutrition
Serving: 100gCalories: 152kcalCarbohydrates: 15.3gProtein: 0.8gFat: 8.9g
