Ingredients ?

Coconut layer

Coconut milk 450g

Sugar 40g

Gelatin slices 15g (3 slices)

Pineapple sauce layer

Pineapple sauce (with dices) 150g

Warm water 300g

Gelatin slices 20g (4 slices)

Ice water moderate amount (soak the gelatin) )

How to make Pineapple Coconut Cake ?

Pour 450g of coconut milk into a milk pan. (I use 400g coconut milk + 50g warm water because I am afraid it is too greasy)

Add 40g sugar.

Cut 3 slices of custard into small pieces and put them in ice water to soften.

Cook the coconut milk over a low heat until it comes to the boil, then add the softened and drained custard slices and stir until melted. Pour into a tupperware and allow to cool, then place in the fridge until frozen.

Take 150g of pineapple jam. (The jam I boiled myself was quite sweet, so I used 150g of my own, which is very sweet, and you can increase or decrease the amount of jam.)

Add 300g of lukewarm water.

4 slices of giardiniera softened and set aside.

Cook over low heat until almost boiling, then add the jerry can and stir until it melts. Allow to cool.

Remove the solidified layer of coconut milk and gently pour the jam water over it, then place in the freezer until solidified.

Because the pineapple is quite big, I was afraid of breaking the coconut milk layer by pouring all the pineapple into it, so I used chopsticks to hold it in place and then poured the jam water into it.

Freeze until solidified, then you can cut it into pieces.

The first thing you need to do is to get your hands dirty! Oh, my God.

Tips

The ratio of the coconut milk layer is better if you put it in a small cup and eat it with a spoon, but if you use it to cut it, it's still soft.