Kiwi and Pineapple Dessert

Kiwi and Pineapple Dessert
  • Servings : 5 people
  • Prep Time : 2 hours 40 minutes
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IngredientsProductProduct Image
17 digestive biscuits 1 kg Britania Digestive Biscuits - KSh 385
1/4 cup melted butter 250 g Daima Unsalted Butter - KSh 300
3 tbsp icing sugar 500 g Clovers Extra Fine Icing Sugar - KSh 91
400 ml whipping cream45 g Dreem Whipped Topping Powder - KSh 117
1/2 pineapple, cubed350 g Pineapple Slices In Syrup - KSH 165
5 kiwis, peeled and cut Kiwi Six Pack - KSh 249
1 whole cinnamon stick/ 1 teaspoon powder50 g Tropical Heat Cinnamon Ground - KSh 89
1/2 cup caster sugar500 g Clovers Caster Sugar - KSh 93
1 teaspoon grated ginger1 kg Fresh Local Ginger - KSh 379
1/2 cup water 500 ml Keringet Mineral Water - KSh 41
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Instructions

Step 1: Place your biscuits in a food processor and blend until slightly crumbled, add the melted butter and whizz one more time.
Step 2: Place buttery biscuits into a baking tin and press down with a high bowl glass until smoothie and firm. Place into a freezer allow to harden.
Step 3: Place the kiwi and pineapple, 1/2 cup sugar,1/2 cup water and whole cinnamon in a small pot and cook down until fully broken down and cooked about 35 minutes.
Step 4: Take out the whole cinnamon and place cooked fruit into a food processor and wizz until fine, place it in on a plate and refrigerate.
Step 5: Whisk your whipping cream until slightly thickened, add your icing sugar and whisk until fluffy, bring your kiwi and pineapple puree and fold into the whipping cream.
Step 6: Take out the baking tin from the freezer and pour in whipped cream and fruit mix and smoothed the top.
Step 7: Pour over more crushed cookies without butter and cover the top cover with cling film and return in the refrigerator for an hour.
Step 8: Serve chilled.