Pineapple with Farofa and Sorbet

Name: Pineapple with Farofa and Sorbet
Yield: 4
Ingredients: 1 cup of Maria biscuit crumbs; 1/2 cup of sweetened condensed milk; 1/3 cup of water; 1/3 cup of grated coconut; 1/3 cup of cold unsalted butter, softened; 2 tablespoons of ground cinnamon; 4 pineapple slices; 8 scoops of raspberry sorbet; Accessory; A 12cm diameter cookie cutter

1
1 cup of Maria biscuit crumbs
2
1/2 cup of sweetened condensed milk
3
1/3 cup of water
4
1/3 cup of grated coconut
5
1/3 cup of cold unsalted butter, softened
6
2 tablespoons of ground cinnamon
7
4 pineapple slices
8
8 scoops of raspberry sorbet
9
Accessory
10
A 12cm diameter cookie cutter

Ingredients

1
1 cup of Maria biscuit crumbs
2
1/2 cup of sweetened condensed milk
3
1/3 cup of water
4
1/3 cup of grated coconut
5
1/3 cup of cold unsalted butter, softened
6
2 tablespoons of ground cinnamon
7
4 pineapple slices
8
8 scoops of raspberry sorbet
9
Accessory
10
A 12cm diameter cookie cutter

Directions

1
In a refrigerator-safe bowl, whisk together the sweetened condensed milk and water
2
Bake in medium heat for 7 minutes
3
While baking, turn off the oven three times to stir and turn it back on
4
Arrange the pineapple slices over the sauce and drizzle with it
5
Bake in medium heat for 5 minutes
6
Meanwhile, make a farofa with the biscuit crumbs, grated coconut, cinnamon, and cold butter
7
Place the cookie cutter in the center of a plate, press the farofa into it and remove it
8
Repeat with the other plates
9
Heat the plates in high heat for 1 minute
10
Place the pineapple on top and the sorbet beside.