Coconut-Quark-Cream with Seasonal Fruit Sauce

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I’ld be lying if I said I wasn’t a dessert-person. Often I wish it was different. But dessert is mostly just too good to leave out. Just like this one. The best thing is, that it can be varied easily, depending on the season, making it possible to serve this one all year around. I love the fresh taste of quark cream and fruits and think it’s lighter than most other desserts and starchy cakes. I hope you’ll like it as much as I do!

Serves 4:

500g organic quark
2 tablespoons of coconut yoghurt
2 tablespoons of coconut mousse
juice of 1/2 lemon
2 tablespoons of maple or agave syrup
1 pinch of cinnamon

For the fruit sauce:
fruits of season (e.g. apples, berries, plums)
1 squeeze of lemon
spices as desired (e.g. cinnamon, cloves, vanilla)

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Put quark, coconut yoghurt, coconut mousse, lemon juice, syrup and cinnamon in a food processor and mix until creamy. Alternatively, you can use a whisk and mix by hand.

Transfer to a tupper-box or other container and let sit and cool in the fridge for at least 2 hours.

Let fruits (e.g. apples, berries, plums) simmer with some water until flesh and Skin are soft. Let cool down a little, add lemon juice and spices (e.g. cinnamon, cloves, vanilla) and blend until smooth by using a blender or hand blender.

Serve fruit sauce either warm or cold with the coconut cream. Make sure to prepare in time if you want it to serve cool, as it needs time to cool down. Otherwise, prepare right before serving or heat it up again if you wish.

Serve the cream topped with fruit sauce and pieces of fresh fruit.

Seasons: spring, summer, autumn, winter


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