Coconut Cream with Pineapple

Ingredients

• 2 baby pineapples
• 1 Carambola (starfruit)
• 2 Kiwis
• 8 physalis
• 250 g coconut yogurt
• 4 tbsp rum
• 30 g sugar
• 200 g whipping cream
• 2 tbsp coconut chips

Instructions

1. 1.

   Slice each baby pineapple lengthwise into halves and cut a flat surface on the shell of each half. Carefully remove the flesh from the halves and slice into rounds.

2. 2.

   Wash, dry, and slice the carambola. Peel the kiwi and cut into wedges. Open the skins of the physalis and bend them upwards.

3. 3.

   Season coconut yogurt with rum and sugar. Whip the cream until stiff peaks form and fold it in. Spoon the coconut cream into the pineapple halves and place on four plates. Decoratively arrange the fruits over the cream. Serve garnished with coconut chips.