300 ml coconut milk
250 ml 30% cream
3 teaspoons gelatin
50 g sugar
Lauretta pineapple filling 35%
fruit for decoration (strawberries, raspberries, blueberries)
Pour the coconut milk and cream into a saucepan and boil.
Mix the gelatin with 5 tablespoons of hot water, stir until dissolved and add to the hot coconut milk and cream. Mix well.
Pour the mixture into 4 small glasses and leave it to cool down. Then cover the glasses with cling film and put them into the fridge for at least 2 hours, preferably overnight.
Before serving, add 2-3 tablespoons of Lauretta pineapple filling 35% and decorate with seasonal fruit.