Pineapple and Papaya with Coconut Sauce
Nutritional values
(Percentage of daily recommendation)
Calorie | 504 cal. | (24 %) | ||
Protein | 9.64 g | (10 %) | ||
Fat | 14.99 g | (13 %) | ||
Carbohydrates | 91.72 g | (61 %) | ||
Sugar added | 6.29 g | (25 %) | ||
Roughage | 10.23 g | (34 %) |
Vitamin A | 375.85 mg | (46,981 %) | ||
Vitamin D | 0.88 μg | (4 %) | ||
Vitamin E | 3.45 mg | (29 %) | ||
Vitamin B₁ | 0.44 mg | (44 %) | ||
Vitamin B₂ | 0.42 mg | (38 %) | ||
Niacin | 4.44 mg | (37 %) | ||
Vitamin B₆ | 0.67 mg | (48 %) | ||
Folate | 197.43 μg | (66 %) | ||
Pantothenic acid | 1.99 mg | (33 %) | ||
Biotin | 9.75 μg | (22 %) | ||
Vitamin B₁₂ | 0.99 μg | (33 %) | ||
Vitamin C | 344.25 mg | (362 %) | ||
Potassium | 957.76 mg | (24 %) | ||
Calcium | 127.39 mg | (13 %) | ||
Magnesium | 109.44 mg | (36 %) | ||
Iron | 3.21 mg | (21 %) | ||
Iodine | 52.49 μg | (26 %) | ||
Zinc | 1.35 mg | (17 %) | ||
Saturated fatty acids | 8.49 g | |||
Cholesterol | 289.65 mg |
Ingredients
- Ingredients
- 1 Pineapple
- ½ Papaya
- 2 Tbsps Coconut flakes
- 3 Tbsps instant Coconut milk powder (from the Asian aisle)
- 2 egg yolks
- 1 egg
- 50 milliliters Orange juice
- 1 Tbsp sugar
Preparation steps
Cut the pineapple including the stalk in half lengthwise. Score the flesh with a sharp knife, and carefully remove from the halves and slice. Slice the round bottom sides of the pineapples so that the halves can sit flat. Place on a plate.
Peel the papaya and remove the seeds. Set aside a small piece of papaya and cut the rest into wedges. Place inside the pineapple boats so they extend a little over the edges. Cube the remaining papaya.
Lightly toast the coconut in a dry pan.
Beat the egg yolks, egg and orange juice in a metal bowl over a hot water bath until light and fluffy. Stir in the coconut milk powder thoroughly and sweeten with sugar. (If the coconut foam is too stiff, stir in some orange juice.) Spoon the warm coconut foam over the pineapple and serve sprinkled with coconut and papaya cubes.