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'Piña colada' cubes with coconut shavings

'Piña colada' cubes with coconut shavings - mychef

Ingredients (4 serves)

  • 100 g. natural pineapple
  • 50 cl. coconut liqueur
  • 25 g. dried coconut shavings

Preparation:

Peel the pineapple, remove its heart and cut it into cubes of a similar size. Pack the pineapple cubes with the cold coconut liqueur in the iSensor vacuum packer.

Through the packaging we can impregnate the liquid base, in this case the coconut liqueur in the fruit, as this is a porous food. If we want to achieve a more pronounced impregnation, we must repeat the vacuum cycles with the Multi Cycle Vacuum function of iSensor. 

With the impregnation we manage to change the colour and flavour of the fruit but maintaining its fresh and fibrous texture, giving it a new flavour without applying temperature.

Plating:

Coat the dices impregnated with coconut liqueur and coconut shavings. This recipe can be served in different formats such as tapas, lollipops... This is the technique, the final touch is in your hands.

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