Exotic fruit salad with coconut cream

Ingredients for 4 servings:

• 1 small pineapple
• 1 mango(s)
• 3 kiwis
• 250 g mascarpone
• 2 tbsp honey
• ½ vanilla pod(s)
• 1 tsp orange peel
• 2 tbsp coconut syrup or coconut liqueur
• some milk
• Desiccated coconut

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity dessert in a glass, which is also ideal for a brunch buffet

Peel and finely dice the pineapple, mango, and kiwis. The small cubes should all be roughly the same size. Split the vanilla pod lengthwise and scrape out the seeds. Combine the mascarpone, honey, orange zest, vanilla seeds, and coconut syrup or coconut liqueur and stir until smooth (you can adjust the sweetness to taste with more honey or syrup/liqueur). If the mixture is too thick, add a little milk until you have a smooth, but not too runny, cream. Then layer the mixture into small glasses as follows: pineapple cubes, top with 1/3 of the cream. Kiwi cubes, top with another 1/3 of the cream. Mango cubes, top with the remaining cream. Garnish with a few shredded coconut before serving.