Ingredients with Measurements:
- 1 cup of coconut milk
- 1 cup of pineapple juice
- 1/2 cup of sugar
- 1/2 cup of cornstarch
- 1/2 cup of shredded coconut
- 1/2 cup of chopped pineapple
- 1/4 cup of water
- 1/4 teaspoon of salt
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Serving dishes
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, pineapple juice, sugar, cornstarch, and salt. Whisk until the mixture is smooth.
2. Heat the mixture over medium heat, stirring constantly, until it comes to a boil.
3. Reduce the heat to low and continue to stir for 2-3 minutes until the mixture thickens.
4. Remove the pan from the heat and stir in the shredded coconut and chopped pineapple.
5. Pour the mixture into serving dishes and let it cool to room temperature.
6. Cover the dishes with plastic wrap and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 52g
Protein: 2g
Sodium: 150mg
Fiber: 2g
Sugar: 38g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of coconut milk.
- You can use any other fruit juice instead of pineapple juice.
- You can use any other sweetener instead of sugar.
- You can use any other starch instead of cornstarch.
Variations:
- You can add chopped nuts or dried fruit to the mixture.
- You can use different types of fruit to make the Stippgrütze, such as berries or mango.
Tips and tricks:
- Make sure to whisk the mixture well to avoid lumps.
- Stir the mixture constantly while cooking to prevent burning.
- Let the Stippgrütze cool completely before refrigerating.
- Serve the Stippgrütze with whipped cream or ice cream for a decadent treat.
Storage instructions:
Store the Stippgrütze in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The Stippgrütze can be eaten cold, but if you prefer it warm, you can microwave it for a few seconds or heat it in a saucepan over low heat.
Presentation ideas:
Serve the Stippgrütze in clear glass dishes to show off the layers of coconut and pineapple.
Garnishes:
Garnish the Stippgrütze with a sprinkle of shredded coconut or a slice of fresh pineapple.
Pairings:
The Stippgrütze pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This dessert is best enjoyed on its own.
Troubleshooting advice:
- If the mixture is too thick, add a little more liquid to thin it out.
- If the mixture is too thin, add a little more cornstarch to thicken it.
Food safety advice:
Make sure to refrigerate the Stippgrütze promptly after making it to prevent bacterial growth.
Food history:
Stippgrütze is a traditional German dessert made from fruit juice and starch. It is similar to a pudding or jelly and is often served with whipped cream.
Flavor profiles:
This dessert is sweet and tropical, with a creamy coconut flavor and a tangy pineapple twist.
Serving suggestions:
Serve the Stippgrütze as a light and refreshing dessert after a heavy meal.
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