Pineapple and Papaya with Coconut Sauce

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Pineapple and Papaya with Coconut Sauce
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Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
504
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie504 cal.(24 %)
Protein9.64 g(10 %)
Fat14.99 g(13 %)
Carbohydrates91.72 g(61 %)
Sugar added6.29 g(25 %)
Roughage10.23 g(34 %)
Vitamin A375.85 mg(46,981 %)
Vitamin D0.88 μg(4 %)
Vitamin E3.45 mg(29 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.42 mg(38 %)
Niacin4.44 mg(37 %)
Vitamin B₆0.67 mg(48 %)
Folate197.43 μg(66 %)
Pantothenic acid1.99 mg(33 %)
Biotin9.75 μg(22 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C344.25 mg(362 %)
Potassium957.76 mg(24 %)
Calcium127.39 mg(13 %)
Magnesium109.44 mg(36 %)
Iron3.21 mg(21 %)
Iodine52.49 μg(26 %)
Zinc1.35 mg(17 %)
Saturated fatty acids8.49 g
Cholesterol289.65 mg

Ingredients

for
2
Ingredients
1 Pineapple
½ Papaya
2 Tbsps Coconut flakes
3 Tbsps instant Coconut milk powder (from the Asian aisle)
2 egg yolks
1 egg
50 milliliters Orange juice
1 Tbsp sugar
How healthy are the main ingredients?
Orange juicesugarPapayaegg

Preparation steps

1.

Cut the pineapple including the stalk in half lengthwise. Score the flesh with a sharp knife, and carefully remove from the halves and slice. Slice the round bottom sides of the pineapples so that the halves can sit flat. Place on a plate.

2.

Peel the papaya and remove the seeds. Set aside a small piece of papaya and cut the rest into wedges. Place inside the pineapple boats so they extend a little over the edges. Cube the remaining papaya.

3.

Lightly toast the coconut in a dry pan.

4.

Beat the egg yolks, egg and orange juice in a metal bowl over a hot water bath until light and fluffy. Stir in the coconut milk powder thoroughly and sweeten with sugar. (If the coconut foam is too stiff, stir in some orange juice.) Spoon the warm coconut foam over the pineapple and serve sprinkled with coconut and papaya cubes.

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