240 g of pineapple cubes
2 tablespoons of chopped parsley
240 g of pineapple cubes
2 tablespoons of chopped parsley
In a bowl, mix the pineapple and parsley. Reserve
Hydrate the tapioca with coconut milk and milk
Add the grated coconut. Reserve
In a ring mold of 6 cm in diameter, layer the pineapple, tapioca, pineapple, and finally tapioca
Refrigerate
When serving, remove the ring mold, dust with powdered sugar and ignite with a match
Drizzle the whipped cream around and decorate with parsley leaves.
