Tropical Carob Fondue

                           Preparing the carob fudge Sauce:

Ingredients:

• 250 ml rice milk
• 100 ml coconut milk, chilled in the fridge overnight
• 2 heaped tbsp. carob powder, around 30 grams
• 2 tbsp. cane sugar, around 30 grams
• 2 tsp. corn starch, around 10 grams + 6 tsp. cold water
• ¼ tsp. cinnamon
• juice from a piece of fresh pineapple, optional

Step by step: 

• 250 ml rice milk
• 100 ml coconut milk, chilled in the fridge overnight
• 2 heaped tbsp. carob powder, around 30 grams
• 2 tbsp. cane sugar, around 30 grams
• 2 tsp. corn starch, around 10 grams + 6 tsp. cold water
• ¼ tsp. cinnamon
• juice from a piece of fresh pineapple, optional

Preparing Grill pineapple

Ingredients:

• 1 fresh pineapple
• 50 grams cane sugar
• 500 grams fresh and sweet strawberries

Step by step:

1. Peel the pineapple and cut into thick lengthwise pieces around the hard-middle part.
2. Sprinkle each piece of pineapple with cane sugar.
3. Grill it on all sides until the sugar caramelize.
4. Remove the grilled pieces of pineapple from the grill and with the help of fork and knife (not to burn yourself) cut each piece of pineapple into smaller cubes.

Assembling Tropical fondue:

1. Pour the hot carob fudge sauce into a fondue bowl and serve it with grilled pineapple and fresh strawberries.

Step by step video: LINK