We are here with the Pineapple Sultan Wrap Recipe. This recipe for 8 people will attract attention with its beauty on your table.
- 1 liter of milk
- 1 cup flour (heaped)
- 1 tablespoon starch (heaped)
- 1 cup granulated sugar
- 1 packet vanilla
- 100g margarine
- For between: 2 packs of whipped cream
- 1 tea glass of milk
- 200ml cream
- Over and beyond: 5 slices of pineapple
- 200 g desiccated coconut
- For the above: Blackcurrant (optional) or fresh strawberries
Mix milk, flour, starch and sugar in a saucepan. Cook over medium heat until the consistency of a pudding is reached. Add vanilla and margarine when almost reduced. Stir for a few more minutes and remove from heat. Allow to cool at room temperature, stirring occasionally without allowing a crust to form. Let the baking paper cool on a baking tray. Sprinkle coconut over top until completely covered. Pour the pudding, cooled to room temperature, spoonful over the coconut.
Place it in the refrigerator and let it rest for 1 hour. For the filling, beat the whipped cream with milk and cream until you get a thick consistency. Transfer the mixture to a piping bag. Spread it so that it covers the pudding you have stored in the fridge.
Put it back in the fridge and let it rest for about 2 hours. Place half-finger-length chopped pineapple pieces on top. Using wax paper, wrap it in a roll and place it folded side down on a serving plate. Leave it like that for another 1-2 hours. Then decorate with fruits of your choice (e.g. pineapple, strawberries, currants).
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