100g Coconut water
2g Gelatine sheets
Pineappel With Honey
For the coconut gelatine.
1.Hydrate the gelatine with very cold water.
2.Pour some of the coconut water in a pot and heat it up.
3.Drain the gelatine sheets and dissolve it in the warm coconut water. Add the rest of the coconut water.
4.Place the verrines in such a way so that they are inclined, and divide the coconut gelatine among them. Leave it to cool.
For the pineappel with honey.
1.Dice the pineapple and put it in an oven-safe container.
2.Mix the honey and the pineapple and bake at 175ºC for 35 minutes approximmately, stirring it regularly for a proper cooking.
3.Once the pineapple dice are cooked, drain them and leave them to cool.
Preparing the yogurt cream.
1.Whisk the cream with the vanilla.
2.Add the yogurt in three doses and mix it properly.
3.Pour the mixture into a pasty bag and set aside.
1.Get the verrines, which should be cool by now and with the coconut gelatine gellified, and distribute the yogurt cream in them.
2.Add the pineapple dice on top.
3.Add some mint or peppermint as a final touch.
*The coconut water can be replaced with the coconut milk.
*In order to prepare a sugar free version of this recipe, replace the honey with some liquid sweetener and a bit of water to prevent the pineapple from burning or dryng out in the oven.
** IF YOU WANT TO ENJOY MORE RECIPES, DON'T FORGET TO VISIT OUR YOUTUBE CHANNEL **