in Dessert Recipes

Pineapple-coconut cream

updated

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Ingredients for 1 servings:

  • 150 g pineapple pomace
  • 1 medium-sized banana(s), very ripe (approx. 90g net)
  • 4 tbsp desiccated coconut
  • 4 leaves lemon balm, fresh

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick raw dessert made from pineapple pomace

Grind the coconut flakes very finely (I do this with my Moulinette). Mash the banana into a fine puree. Blend the pineapple pulp with the banana and coconut flakes until smooth. Wash the lemon balm, shake it dry, cut it into fine strips, and fold it into the cream. The cream also tastes great for breakfast or as a snack. It can also be used as a raw spread on bread. Notes: Pomace is the residue left over from pressing juice. Pineapple pulp is used here. The amount specified here is roughly equivalent to the amount obtained from juicing half a large pineapple.

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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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