Roasted pineapple & toasted Coconut teardrop
Cost
Difficulty
Ingredients
For 10
10 semi-finished vanilla drops
300 g fresh pineapple
30 g brown sugar
100 g coconut cream
40 g grated coconut
Lime zest
Associated Product
Recipe
Fresh pineapple roasted to a light caramel, airy coconut cream and toasted coconut, finished with a hint of lime: an exotic, indulgent escape.
Preparation : 20 minutes
Bake 10 drops and let them cool.
Preparing the roasted pineapple: Cut the pineapple into pieces and roast over medium heat with the brown sugar until lightly caramelized.
Let it cool. Preparing the coconut cream:
Lightly whip the coconut cream until soft and airy. Keep chilled.
Preparing the toasted coconut: Dry-toast the grated coconut in a pan over low heat until golden.
Set aside.
Preparing the roasted pineapple: Cut the pineapple into pieces and roast over medium heat with the brown sugar until lightly caramelized.
Let it cool. Preparing the coconut cream:
Lightly whip the coconut cream until soft and airy. Keep chilled.
Preparing the toasted coconut: Dry-toast the grated coconut in a pan over low heat until golden.
Set aside.
Dressing : 5 minutes
Fill the cavity of each drop with the roasted pineapple pieces.
Pipe the coconut cream on top.
Sprinkle with toasted coconut and finish with a little lime zest.
Pipe the coconut cream on top.
Sprinkle with toasted coconut and finish with a little lime zest.
Chef's tip
You can add a touch of lime zest for extra freshness.