Chilled pineapple pie recipe homemade pineapple Serve this cake, frozen in the fridge, as a refreshing dessert or as an afternoon snack on hot summer days.
INGREDIENTS FOR 8-12 PIECES OF PIE BOTTOM 200 g sponge biscuits 4 tablespoons grated coconut butter FILLING 4 sheets of white gelatin 250 g skimmed curd cheese 150 g coconut milk (can) 100 g sugar 1 pack vanilla sugar 2 tablespoons lemon juice about 450 g drained pineapple rings (can) 50 ml drained pineapple 400 g of cream ALSO chopped pistachio nuts for sprinkling
No 1 Chilled Pineapple Cake HOW TO DO Pour the biscuits into a freezer bag for the cake base. Roll over with a rolling pin to crumble the spoon biscuits.
No 2 Melt the butter in a saucepan. Add biscuit crumbs and grated coconut; Stir everything. Spread the crumbs and coconut mass on the bottom of a springform pan (24 cm Ø), pressing it down. Put something into the fridge.
Chilled pineapple pie recipe homemade pineapple
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No 3 Soak the gelatin in cold water for the filling. Mix the curd cheese, coconut milk, sugar, vanilla sugar and lemon juice in a bowl.
No 4 Cut half of the pineapple rings into pieces and spread them on the cake base. Bring the pineapple juice to the boil in a small saucepan and remove from the heat.
No 5 Dissolve the gelatin in the hot juice. Stir quickly under the quark coconut cream. Chill for 20 minutes until the cream begins to gel.
No 6 Whip the cream until stiff. Lift under the gelling coconut cream. Spread the filling on the cake base in the form. Top with pineapple rings and put in the fridge for 2-3 hours. Sprinkle with pistachio nuts, cut into pieces and serve.
EXTRA TIP Refined: Spread broken 
sponge biscuits into large glasses. Drizzle with a mixture of white rum, pineapple juice and coconut milk. Add a layer of quark cream, then pineapple pieces and another layer of quark cream. Garnish with pineapple and raspberries.
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