Vegan pineapple ambrosia
- Total time
- 150 minutes
- Preparation time
- 30 minutes
- Calories
- 260
- Portions
- 4
As the name suggests, this dessert is simply divine. Vegans will also fully enjoy this sharp and fruity variant. The mixture of coconut and pineapple is just as refreshing as it is summery and makes us dream of Caribbean beaches.
Directions
1. Peel the pineapple and cut out the core. Using a grater, cut the pineapple into 0.2 cm slices.
2. Finely puree 500 g of the sliced pineapple, the lemon juice, the coconut water and 80 ml of the agave nectar and then sieve the puree. Whisk the pineapple mixture and agar-agar together and allow it to boil for 2 minutes while stirring. Finally, distribute the pineapple brew into 4 glasses and allow to cool for 2 hours.
3. Distribute the remaining thin pineapple slices onto a baking tray lined with baking paper and allow them to dry in the oven at 80 circulating air for approx. 2 hours. Turn occasionally. Allow to cool before using.
4. Stir the yoghurt with the remaining 40 ml of agave nectar until smooth and distribute over the pineapple ambrosia. Place pineapple crisps onto the rims of the glasses and sprinkle with chopped pistachio nuts and mint before serving.
Tip: The pineapple crisps are also great as nibbles. Simply store them in a clean screw-top jar.
The Caribbean, here we come!
Your Dole Team
Ingredients
1 pineapple
40 ml lemon juice
150 ml coconut water
120 ml agave nectar
4 g agar agar
250 g soy yoghurt or coconut yoghurt
20 g chopped pistachio nuts
A few mint leaves
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 365 |
| Calories | 260 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (4 g) | 6% |
| Saturated Fat (1 g) | 4% |
| Sodium (23 mg) | 4% |
| Total Carbohydrate (5 g) | 16% |
| Dietary Fiber (4 g) | 14% |
| Total Sugars (19 g) | |
| Protein (5 g) | |
| Calcium | 17% |
| Iron | 17% |
| Potassium (627 mg) | 32% |
| Vitamin C | 47% |