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Sweet tooth's favorite recipe
There is nothing more fun than chatting with foodies and sharing recipes. All people with a passion for good food and beautiful products. In this column I visit people at home and they cook their favorite recipe for me. And I'll share it with you here. This way I get in touch with the nicest foodies in the Netherlands and you can also take a look at their website for many more beautiful and tasty recipes! This time: The sweet tooth's favorite recipe. And Lianne also has a super nice one website full of beautiful cakes, cookies and other recipes, so be sure to take a look at her site! monchou tarts
The recipe for: Pineapple coconut monchout tarts
This recipe makes about 10 glasses
You need this:
1 pack of coconut cookies
100 grams of butter
250ml whipped cream + 1 tbsp for beating
2 packs of monchou
50 grams white caster sugar
40 grams coconut grater
50 gram pineapple jam
1 can pineapple rings (preferably fresh, of course)
Nice glasses to present them in
And this is how you make the cakes:
-First take the pack of cookies and crumble them in a bowl, you can do this with a food chopper or food processor.
-Melt the butter in the microwave and add it to the cooling crumbs. Mix this well. Spoon a tablespoon of the biscuit mix into the glasses and press it down with another glass. Then put them in the fridge while we make the filling.
-Take a large bowl and add the whipped cream with a tablespoon of sugar and beat it well until stiff. In another bowl, mix the monchou with the coconut and caster sugar until smooth. Add this to the whipped cream with a spatula, and fold it all into a nice mix. Then add this to a piping bag.
-Remove the glasses from the fridge and pipe a nice swirl of the monchou/whipped cream mixture into it. Put it back in the fridge for half an hour.
-In the meantime, we'll make the topping. Finally, cut the pineapple rings into small cubes and add the jam. Mix this to a nice topping.
-Finally, take the glasses out of the fridge and scoop the topping on them and serve your guests these nice “cakes”: Delicious Happen!
Sweet tooth's favorite recipe
Lianne has a nice website where you can find plenty of great recipes. She really does this as a hobby next to her job so she doesn't post every day, but at least twice a week. A super fun and enthusiastic girl full of energy. I really enjoyed coming to your home and recording the videos.
Thank Lianne for participating in “the favorite recipe of”, your pineapple-coconut monchout tart is delicious and nice and fresh and sweet in taste. The time flew by and the recordings went very well, you were so used to it with that camera!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Pineapple coconut macaroons
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Ingredients:
- 1 pack Coconut cookies
- 100 gram boter
- 250 ml whipped cream - + 1 tbsp for whipping
- 2 parcels monchou
- 50 gram white caster sugar
- 40 gram shredded coconut
- 50 gram pineapple jam
- 1 blik pineapple rings - prefer fresh of course
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First take the pack of cookies and crumble them in a bowl, you can do this with a food processor or chopper.
- Then melt the butter in the microwave and add it to the cooling crumbs. Mix this well. Spoon a tablespoon of the biscuit mix into the glasses and press it down with another glass. Then put them in the fridge while we make the filling.
- Then take a large bowl and add the whipped cream with a tablespoon of sugar and beat it well until stiff. In another bowl, mix the monchou with the coconut and caster sugar until smooth. Add this to the whipped cream with a spatula, and fold it all into a nice mix. Then add this to a piping bag.
- Remove the glasses from the fridge and pipe a nice swirl of the monchou/whipped cream mixture into them. Put it back in the fridge for half an hour.
- In the meantime we make the topping. Finally, cut the pineapple rings into small cubes and add the jam. Mix this to a nice topping.
- Finally, remove the glasses from the fridge and spoon the topping on top
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monchout tarts
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