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Kokoskoeken, carpaccio van ananas
Ingrediënten
150 g bruine suiker
5 cl water
½ theelepel gehakte
gember
½ theelepel vanillepoeder
5 cl bruine rum
1 ananas
Kokoskoeken
300 g geraspte kokosnoot
200 g grove poedersuiker
1 eetlepel bloem
4 eiwit
2 cl vloeibare room
2 cl plantaardige olie
Bereidingswijze
Warm in een kookpan de suiker, het water, de gember, de
vanille en de rum op. Laat rusten.
Verwijder de schors en de “ogen” van de ananas. Snijd
de ananas in twee en haal er de kern uit (die is te hard
om op te eten). Snijd de ananas in zeer fijne sneetjes.
Laat de sneetjes marineren in een siroop van rum.
Bereid de koeken. Meng de kokosnoot, de suiker en de
bloem.
Klop het eiwit op. Doe het in het mengsel van kokos en
voeg er vervolgens de room aan toe. Maak platte koekjes
met de handen.
Schakel het toestel in en laat de twee platen
voorverwarmen.
Vet de planchaplaat in en leg er de koeken op. Laat de
kokoskoeken op elke zijde bruinen, gedurende ongeveer
1 minuut.
Intussen grilt u de sneetjes ananas op de grillplaat. Reken
op 1 minuut voor elke zijde.
Schik de sneetjes ananas op een bord zoals een
carpaccio.
Begiet met de rest van de siroop.
Dien de nog warme koeken apart op.
Suggestie:
Doe een bol vanille-ijs
op de carpaccio.
25 minuten 6 minuten 61 uur
180 °C
Plancha /Grill
34


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