The English Post

Pineapple with vegan cream

PINEAPPLE WITH VEGAN WHIPPED CREAM
Written by Veronica Lavenia

Pineapple with vegan cream is a very easy, fresh and elegant recipe. Juicy slices of pineapple blend with the gentle sweetness and lightness of vegan cream. The coconut exalts the exotic flavors of a typically summer recipe, ideal for dessert or snack. The crunchy roasted almonds blend with the softness of the rest of the ingredients. The secret of the recipe is the quality ingredients. Prefer fresh pineapple to canned pineapple.

Pineapple with vegan cream: Ingredients

Serves 4

1 pineapple

500 ml (17 fl oz) vegan cream

2 tbsp coconut flakes

1 tbsp light brown sugar

1 tbsp coconut, grated

1 tbsp chopped roasted almonds

Pineapple with vegan cream: Method

  1. Clean the pineapple slices, removing the hardest part of the middle. Whip the cream. Add coconut flakes and sugar.
  2. Place a slice of pineapple in a plate, add the cream and cover with another slice of pineapple.
  3. Add the cream again and cover with another slice of pineapple.
  4. Decorate with a little cream, roasted almonds and coconut grated.
PINEAPPLE WITH VEGAN WHIPPED CREAM

PH. VERONICA LAVENIA

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free from Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.