Coconut Cream with Caramel Pineapple Sauce
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
580
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 34.6 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 sheets white gelatin
- 300 milliliters unsweetened Coconut milk
- 75 grams sugar
- 1 pinch ground cinnamon
- 2 tsps Lime juice
- 150 milliliters Whipped cream
- 1 egg white
- 50 grams Coconut flakes
- 200 grams Pineapple
- 2 Tbsps butter
- 2 Tbsps sugar
- ¼ tsp crushed Red pepper flakes
- 1 Tbsp Coconut flakes
Preparation steps
1.
Soften gelatin in cold water.
2.
Heat half of the coconut milk with sugar, cinnamon and lime juice in a saucepan. Squeeze gelatine well and dissolve in coconut milk mixture. Remove from heat and beat over a cold water bath until cooled. Beat heavy cream and egg white separately until both are stiff. Fold heavy cream, egg whites and coconut flakes into coconut milk mixture. Pour into small bowls and refrigerate for 4 hours.
3.
Slice pineapple flesh into 1 cm (less than .5 inch) thick slices. Using a cookie cutter, cut out small stars.
4.
Melt butter in a frying pan. Stir in sugar. Add pineapple stars, chili flakes and coconut chips. Caramelize until golden.
5.
Top cream with caramel pineapples and serve immediately.
