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GALLERY

Pineapple - Batida de Coco sauce

Name: Pineapple Batida de Coco sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 300ml

For the Sauce Challenge, I came up with something fruity and something chocolatey. With the pineapple-coconut ice cream that was already in the freezer, I made the right sauce for it. There is the fruit and coconut. Or rather coconut liqueur. If you don't want alcohol you can leave it out. Although they don't have that much alcohol.

Ingredients

150 g pineapple pieces or puree such as Ponthier
125 ml pineapple juice (juice from the can also possible)
1 tablespoon lemon juice
1 -2 tbsp cornstarch
2 tbsp Malibu od Badita de Coco

Preparation

Step 1:
The sauce is made quickly.
Step 2:
Puree the fruit for fresh pineapples or canned food. You can also use the Ponthier puree.
Step 3:
Put the puree and juice in a saucepan.
Step 4:
Stir the cornstarch into the cold liquid with a hand whisk until smooth. Depending on how liquid or thick you want the sauce, you should dose the starch. I had a little over 2 spoons and it stayed quite thin. Even after days in the refrigerator
Step 5:
Bring the mixture to a boil and simmer gently for about 8-10 minutes until the starchy taste is gone.
Step 6:
Now add the liqueur and stir well. Fill the sauce into jam jars with screw caps while it is still hot and store in the refrigerator when cool.

(If you don't want to leave alcohol out)