Roast pineapple recipe, chestnut cream and coconut
While we learned of the brutal death of Amandine, we have chosen to edit its latest tickets on our website.
Preparation and ingredients of the spinach velvety
- Preparation. 15 minutes.
- Cooking. 10 minutes.
- For 4 people. 200 ml of coconut water – 100 g of cooked chestnuts (in jar) – 8 to 12 slices of fresh pineapple 1 cm thick (or in box) – 4 tsp. coconut powder – 2 tbsp. organic and non -hydrogenated coconut oil – 2 tsp. coconut sugar (or full cane sugar) – 1 tsp. vanilla powder.
Roast pineapple recipe, chestnut cream and coconut
- Brown Pineapple slices in a pan with coconut oil for 10 minutes over medium heat. Sprinkle with vanilla, then turn the slices over. Let cool on each plate.
- Prepare the cream chestnut: Mix the chestnuts, coconut water and coconut sugar together.
- Add a spoonful chestnut cream on each pineapple washer and sprinkle with grated coconut.
