Tropical Coconut Pineapple Bowl (zero sugar)

Ingredients:

1 cup whole coconut milk (no sugar added)

2 tablespoons (soup) of powdered milk without sugar (optional, for creaminess)

1 teaspoon (tea) of natural vanilla essence

2 spoons (soup) of natural sweetener (xylitol, erythritol or stevia to taste)

1 tablespoon (soup) of cornstarch (or cassava starch)

1 cup fresh chopped pineapple

2 tablespoons (soup) of shredded coconut (for toasting)

Coconut cream:

Mix coconut milk, powdered milk, sweetener, vanilla and starch. Slow cooker, stir to thicken. Let it cool and book

Layer pineapple:

In a saucepan, heat the chopped pineapple for 5 minutes until the juice is released and it is slightly golden brown. Let it cool down.

Mounting:

In a glass bowl, alternate layers of coconut cream and pineapple. Finish off with the cream

Finishings:

Roast the coconut flakes in a nonstick skillet until slightly golden brown and spread over the bowl.

Tip: Refrigerate for 2 hours before serving to enhance the tropical flavor and creamy texture.