Kataifi Pineapple Coconut Dessert

Kirsten Tibballs

Cook Time 30 minutes (+ refrigeration time)

Servings 6

Difficulty Medium

Ingredients

Coconut cream
250ml coconut cream
150g Callebaut white chocolate
375ml pure pouring cream, chilled

Pineapple Rings
6 canned pineapple rings in natural juice
100g brown sugar
1 packet of Antoniou Kataifi pastry
150g unsalted butter, melted

Method

Coconut cream

Place the white chocolate in a large bowl. In a saucepan, bring the coconut cream to the boil, then pour over the white chocolate and whisk by hand until melted, then whisk in the chilled pure cream. Cover with cling wrap so it touches the surface, then place in the fridge for a minimum of four hours.

Whip the cream just prior to serving.

Pineapple Rings
Preheat the oven to 175°C.

Drain the excess liquid from the pineapple slices by and pat them dry with paper towel. Coat them on both sides with the brown sugar. Set aside any remaining sugar.

Loop the pastry around the pineapple rings until they are completely covered. Using a 2cm round cutter, cut a hole in the centre to remove the excess pastry.

Place the pineapple rings onto a lined baking tray and brush each one with the melted butter until it is completely coated. Sieve the remaining brown sugar on top of the pineapple rings. Bake at 175°C for 20-25 minutes or until golden-brown.

Place the hot pineapple ring on a serving plate and place a scoop of coconut cream directly on top.