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Pineapple Verrine with Zero Coconut

Photo of the Pineapple Verrine with Zero Coconut – recipe of Pineapple Verrine with Zero Coconut on DeliRec
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Pineapple Verrine with Zero Coconut

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Tempo de preparo

30 min(s)


3 servings


  • Pineapple in cubes without the core | 1 unit(s)
  • Culinary sweetener | 1 cup
  • Gems | 2 unit(s)
  • Egg whites | 3 unit(s)
  • Milk | 1 cup
  • Vanilla essence | 1 teaspoon
  • Maizena | 2 tablespoon
  • Cinnamon Peel | 1 unit(s)
  • grated coconut | 2 tablespoon
  • Light cream | 1 unit(s)


  1. Place the pineapple cut into cubes in a pan, add 1 cup of water, about 2 tablespoons of sweetener (to taste) and the cinnamon in bark. Let it cook on low heat until the pineapple softens well (about 20 minutes). Reserve.
  2. For the pastry cream, beat with a fouet, 2 egg yolks and 2 tablespoons of sweetener until smooth. Add the cornstarch and a little milk and beat well until there are no lumps. Reserve.
  3. Put the rest of the milk in a pan along with the vanilla essence until it boils. Lower the heat and add the beaten egg yolks with the cornstarch. Stir well to avoid lumps. Add 2 tablespoons of grated coconut and continue to stir. When it thickens, turn off the heat, transfer to a bowl and cover with cling film. Let cool.
  4. For the topping, beat 3 egg whites. Add 3 tablespoons of culinary sweetener and beat until it becomes a meringue. Add the cream and mix carefully.
  5. To assemble the glass, place a little of the cream in the bottom, over the cream the pineapple jam and finish with the frosting.
  6. Take it to freeze and decorate with coconut shavings!

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