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Iced Cup of Pineapple with Coconut
🇧🇷Brazil
•View in original language
(Português)
4 hour(s)
6 servings
Jamille Mesquita
@jam.mitafit- Ingredients
- Recipe
- Eggs8 unit(s)
- Erythritol100 g
- Whey cream150 ml
- Baking powder20 g
- Coconut milk400 ml
- Gems4 unit(s)
- Erythritol80 g
- Xanthan Gum2 g
- Pineapple cut into cubes350 g
- Erythritol - Depends on Pineapple Sweetness50 g
- Cake-> Beat the eggs well, until very creamy. Gradually add 100 µl of erythritol, milk cream, coconut flour little by little. Finally, add the chemical yeast. Bake in a greased rectangular shape, in a preheated oven at 180 degrees, for approximately 20 min. Set aside and let cool for assembly.
- Coconut cream -> Add milk, yolks, 80 g of erythritol and xanthan gum, without fire, and mix well. Turn on the low fire and stirring constantly until it starts to boil, let it cook for 5 min and it's ready. Set aside and let cool for assembly.
- Pineapple syrup ->Add pineapple, water, lemon and erythritol, preferably in a heavy-bottomed pan. Leave it on the fire until it cooks well, no need to stir. Set aside and let cool for assembly.
- Assembly: In a rectangular refractory, place in layers: pineapple syrup, cake, coconut cream. And go alternating. Finish with the cream and sprinkle with grated coconut. Place in the fridge for at least 5 hours before serving. It is possible to assemble, also in individual bowls.
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