A sweet snack combining the flavor of coconut cream and exotic pineapple in crispy pastry with a light beer note.
Ingredients
Elderflower Liqueur
- Sugar – 50 g
- Powdered Sugar – 60 g
- Egg – 1 piece
- Cornstarch – 2 tablespoons
- Canned Pineapple – 560 g
- Wheat Flour – 125 g
- Low-fat Cottage Cheese – 250 g
- Crème Fraîche – 100 g
Plum Liqueur
- Sunflower Oil – 2 tablespoons
- Coconut Flakes – 30 g
- Light Beer – 200 ml
- Wheat Flour – 100 g
Preparation
Mix wheat flour, cornstarch, and 50 g of powdered sugar. Mix egg with beer, whisk with the flour mixture into a smooth dough, and leave for 15 minutes to swell.
Lightly toast coconut flakes in a pan without adding fat. Transfer to a plate and let cool. Mix cottage cheese and crème fraîche with sugar, add a maximum of 1 teaspoon of coconut flakes, and mix.
Pour oil into a pan to a depth of 2 cm and heat until bubbles appear on a wooden spoon inserted into it.
Drain pineapple and lightly coat with flour. Dip in batches in the batter and fry in hot oil for about 2 minutes on each side until golden brown. Drain on paper towels and sprinkle with the remaining powdered sugar. Sprinkle coconut cream with the remaining coconut flakes and serve with fried pineapple.
