Preparation

1

Step 1

Roughly chop 80 g of chocolate and melt it over a water bath. Mix with the coconut milk and place in the freezer for 30 minutes.

2

Step 2

Then beat the coconut mixture with a hand mixer for 10 - 15 minutes until it becomes firmer. Divide the mixture between the dessert jars.

3

Step 3

Peel the pineapple, remove the core and roughly dice the flesh. Mix with lime juice and rum and puree until fine. Spread the puree over the coconut cream and chill the jars for 5 hours.

4

Step 4

Before serving, toast the coconut chips in a pan without adding any oil until fragrant. Grate the remaining chocolate. Spread both on the desserts.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 100.0 g White chocolate
  • 250.0 g Coconut milk
  • 1.0 Pineapple
  • 1.0 Organic lime (juice)
  • 2.0 tbsp Rum
  • 2.0 tbsp Toasted coconut chips