warm chocolate or

10 Min

A porridge dream that seduces you into the South Seas with kiwi, coconut and pineapple! The pineapple porridge is easily prepared with delicate Kölln flakes or Echten Kölln Kernigen. Last but not least, all you have to do is enjoy!

Preparation

1

Halve the pineapple lengthwise including the stalk. Hollow out the flesh (except for an edge of around 1 cm) with a kitchen knife and a tablespoon, bring the juice, cologne flakes and salt to the boil, remove from the heat and let rest for 3-4 minutes.
2

If you like coconut, add an additional 1 tablespoon of coconut flakes to the porridge.
3

Fill the porridge into the pineapple halves. Cut the kiwi into small pieces and add it to the porridge along with 100 g of pineapple pieces. Sprinkle with coconut chips and serve. Preparation time: approx. 20 minutes

Author: Peter Kölln

Photographer: Studio Seiffe/Arvid Knoll

Ingredients

Serving(s)

For 2 servings:

pineapple

400 ml

Pineapple juice

80 G

Delicate Kölln flakes or hearty Kölln flakes

1 prize

Salt

kiwi

2 EL

Coconut chip

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Ingredients

Serving(s)

For 2 servings:

pineapple

400 ml

Pineapple juice

80 G

Delicate Kölln flakes or hearty Kölln flakes

1 prize

Salt

kiwi

2 EL

Coconut chip