Coconut pave with pineapple ??
I started by preparing the pineapple in syrup. In a pan I put 1/2 cup of granulated sugar – which I sifted, and let it melt. I added 1 cup of water and waited for everything to dissolve and become very liquid. Meanwhile I cut and chopped into small pieces a whole pineapple, about 500g. Remember to remove that hard part in the middle. After the caramel sauce was very liquid I added the pineapple, mixed it, covered it and let it cook at medium temperature for 15 minutes. I didn’t let the syrup reduce, because my goal was to use the syrup to wet the cookies when assembling. After 15 minutes I turned off the stove and set aside.
Coconut cream:
I dissolved 2 tablespoons of cornstarch in 100ml of milk and put it in a pan turned off. I added 1 can of whole condensed milk, 1 box of cream – you can use whatever cream you want: box, can or fresh, 200ml of coconut milk – it can be fresh or bottled, 300ml of milk, 2 tablespoons of unsalted butter and 100g of finely grated fresh coconut. I turned on my stove, and with the help of a fuet, I mixed it over medium heat until it thickened. When it reaches the point, just turn it off, transfer the cream to a bowl, cover with plastic film that has to be in contact with the cream so it doesn’t create a film and wait for it to cool.
Mounting:
Choose a platter, glass, bowl, in short, to assemble. Today I chose my transparent bowls to assemble.
I started by putting the coconut cream, soaked the cornstarch biscuit in the pineapple syrup and made a layer of biscuit on top, then another layer of cream, and now a layer of pineapple. Make as many layers as you like. The last layer is cream. Reserve pineapple for garnish. When decorating, I put the pineapple and fresh coconut flakes and then just take it to the fridge for at least 4 hours before serving.
