Coconut Cream with Exotic Fruit
Soften gelatine in cold water. Combine coconut milk with 200 ml (approximately 3/4 cup) of coconut cream, liqueur, vanilla sugar and sugar, bring to a boil. Remove from heat and add well squeezed gelatine. Pour into 4 glasses and refrigerate for at least 4 hours.
Peel, clean and chop pineapple. Halve passion fruit and scrape out seeds and pulp. Combine star fruit with orange juice and brown sugar, bring to a boil. Mix lime juice with cornstarch, add to orange juice mixture. Add pineapple cubes, remove from heat and let cool.
Whip the rest of well-chilled coconut cream with cocoa powder until semi-stiff and place into a piping bag with a smooth nozzle.
Pour fruit sauce over chilled cream, pipe chocolate cream on top and serve.
Can be served with crackers, if desired.