Pina Colada Dessert

Ingredients for 8 servings:

• 500 g mascarpone
• 500 g low-fat curd cheese
• 2 tbsp lemon juice
• 1 pack lemon peel, grated
• 1 small can of pineapple pieces with juice
• 10 tbsp coconut milk
• 10 tbsp powdered sugar
• 1 pack of rusks with coconut

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

non-alcoholic dessert with pineapple and coconut

In a bowl, mix the mascarpone and low-fat quark well. Drain the pineapple and reserve the juice. Add about 8 tablespoons of the pineapple juice to the cream and mix. Then gradually stir in the grated lemon zest, lemon juice, coconut milk, and powdered sugar and mix until everything is nice and creamy. Now fold in the pineapple pieces until they are evenly distributed in the cream. Place the coconut rusks in a freezer bag. It’s best to place this bag in another freezer bag so there’s no mess if the inner bag gets damaged. Crush the rusks into small crumbs with a rolling pin. Spread the rusk crumbs evenly over the cream to form a kind of lid. It’s best to finish the dessert 1-2 hours before serving so that the rusks can absorb the liquid from the cream and develop a slightly doughy consistency. At least, that’s how I like it best. If you prefer an alcoholic version, you can simply replace the coconut milk with Batida de Coco.