A super interesting dessert recipe, although it seems simple at first sight, I had to redo it twice to reach the quantities below. It can also be served as a jam, or a delicious vegetarian spread.
It is very fragrant, tasty, children will definitely like it too.
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Prepare the ingredients.
In a thick-bottomed saucepan, drain the canned pineapple juice.
Add the sugar and put on the fire, when it starts to boil, reduce the flame and leave for 10 minutes.
Then add the sliced bananas, canned pineapple, coconut and lemon juice.
When the composition starts to boil, make a low heat and leave for 10 minutes, stirring periodically.
It should be like this so in the consistent picture, the bananas will start to puree.
Blend well, to make a puree as fine as possible.
Let simmer for another 5-10 minutes, stirring regularly.
And again armored.
The blender thing twice is my method, to get the puree as fine as possible.
Allow the cream to cool well.
You will notice that the cold is thicker and more consistent, so we liked it more.
Serve on bread, biscuits or as a cream for fasting or vegan sweets.
Good appetite!
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