Pina Colada

Ingredients for 6 servings:

• 1 liter coconut milk
• 200 g sugar
• 7 sheets of gelatin
• 1 can pineapple pieces
• Apple juice for pouring
• 5 sheets of gelatin
• 1 tbsp sugar
• 1 cup whipped cream
• 10 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 5 minutes

Pinacolada dessert with pineapple topping

Bring the coconut milk to a boil with the sugar. Soak the 7 gelatine leaves in cold water, squeeze out the excess water, and stir into the warm coconut milk. Pour the finished coconut milk into 6-8 glasses (water or wine glasses) and leave to cool in the refrigerator for about 2 hours, or preferably overnight, until the coconut milk is solid. Drain the pineapple juice from the can along with the pineapple pieces into a sieve and collect it. Top up with the apple juice to about 400 ml. Bring to a boil with the sugar and add the 5 previously soaked gelatine leaves, squeezed out. Now add the pineapple pieces to the solidified coconut milk and pour over the warm pineapple and apple juice. Leave the glasses to cool in the refrigerator for another 30 minutes. Whip the cream with the sugar until stiff peaks form and spread it on top.