There is big news! First one is that my schedule lately was going crazy and I learned that a day has indeed only 24 hours… 🙁 but I was trying a lot to plan my daily schedule and I am now doing better. Second, we finally manage to book our summer holiday, we decided to explore once again Mallorca (we have been there last year, but managed to visit a small part of the island only). This year we go in north-east side of the island (if you have any tips about Mallorca, please let me know) and I cannot wait to lay on the beach again 🙂
Mallorca and Spain, in general, have a wide offer of gluten free meals. I did a lot of reading last year, however, we did back-ups so we had some gluten free snacks with us (which most we forgot at the restaurant after breakfast/ lunch and reminded about them only late in the evening after back from the beach…we never really ate them).
I remember that last year, there was a boy coming on the beach every morning with a basket full of fruits, and I do not know when the pineapple tasted so fresh and the coconut so juicy. Slowly, my breakfast was less and I was one of the first queueing on the beach to buy the fruits.
Now, after a rainy week, hot summer days are coming back in Zürich and I plan to take full advantage of them. My first thought was to stop baking, but I admit…I cannot imagine anymore my days without baking or work on new recipes, so my plan did not work from day one. I was keeping in my mind since last year the flavor of pineapple combined with coconut, so I tried to reproduce it in a simple dessert easy to make in the summer.
400 ml coconut milk
3 tbsp quinoa pops
1 tbsp honey or maple syrup
1 tbsp almond flakes
Place in the fridge the cans with coconut milk for at least 10 hours.
Cut the pineapple in round slices of approx 3 mm.
Optional: heat the oven to 200 degrees. Place a baking paper in a large tin and place the pineapple rounds on it. Bake for 10-12 min, turn the rounds on the other side and bake for another 4-6 min. Let the pineapple to cool down completely.
You can make this step also on a grill, or just omit it. The recipe goes well will raw pineapple.
Take out the coconut milk cans from the fridge and open the lid carefully, without mixing the liquid with the coconut cream. While being chilled, the coconut milk (the liquid only) separated by the coconut cream, and the cream is on top of the can. Remove with a spoon the coconut cream only and place it in a bowl. With a balloon whisk, whip the cream until smooth, and place it in the fridge for 30 min.
Decrease the oven temperature to 130 degrees.
In a bowl mix together the maple syrup, quinoa pops and almond flakes. Distribute them even over a baking paper and bake for 5-6 min. Be careful as can get easily brown and burn.
Place the pineapple rounds on a plate, cover with coconut cream and top with crispy quinoa pops.