Instructions:

01. Refrigerate the coconut milk overnight.

02. Melt the butter and sprinkle some sugar on it, then add the pineapples until caramelized flipping them only once. Drizzle with the lemon juice and the zest.

03. Only use the thick cream below the most liquid part of the coconut milk can (it should be 250ml). Whisk it.

04. To serve, place a slice of caramelized pineapple with the coconut cream separately on each plate. Put some basil leaves and chia seeds as decoration.

San Marcos tip:
You can give your dessert a Caribbean twist by adding cinnamon and using whipped cream instead of coconut milk.

Instructions:

01. Chop the pineapples and set the syrup aside.

02. Caramelize the butter with the pineapple chunks and divide in three parts.

03. Mix the gelatin sachets with ¼ cup of cold water and let it curdle. Pour into a pot filled with milk, heat and let it dissolve.

04. Blend the eggs with the condensed milk, vanilla and gelatin mixture.

05. Pour half of that mixture in 6 different glasses and refrigerate until hard. Then, add one Tbsp of pineapple chunks and fill each glass with cookies, add more milk mixture and let it sit. Serve and decorate with the remaining pineapples and cookies.

San Marcos tip: You can add one tsp of Greek yogurt and peppermint leaves as decoration.