Author Notes: Tell us about your recipe. —Andreea Stanescu
piece medium pineapple
milliliters coconut milk
tablespoon maple syrup
tablespoons quinoa pops
tablespoon almond flakes
- Place in the fridge the cans with coconut milk for at least 10 hours.
- Cut the pineapple in round slices of approx 3 mm.
- Optional: heat the oven to 200 degrees. Place a baking paper in a large tin and place the pineapple rounds on it. Bake for 10-12 min, turn the rounds on the other side and bake for another 4-6 min. Let the pineapple to cool down completely. You can make this step also on a grill, or just omit it. The recipe goes well will raw pineapple.
- Take out the coconut milk cans from the fridge and open the lid carefully, without mixing the liquid with the coconut cream. While beeing chilled, the coconut milk (the liquid only) separated by the coconut cream, and the cream is on top of the can. Remove with a spoon the coconut cream only and place it in a bowl. With a balloon whisk, whip the cream until smooth, and place it in the fridge for 30 min.
- Decrease the oven temperature to 130 degrees. In a bowl mix together the maple syrup, quinoa pops and almond flakes. Distribute them even over a baking paper and bake for 5-6 min. Be careful as can get easily brown and burn.
- Place the pineapple rounds on a plate, cover with coconut cream and top with crispy quinoa pops.