The Caribbean Coconut with Coconut Sorbet
This dessert brings a touch of the exotic Caribbean to the table. Crispy spring rolls filled with pineapple are paired with a rum and raisin parfait and luscious coconut sorbet. It’s a dish that works beautifully all year round.
The chef's words
André Schneider
Since 2004, André Schneider has been the Chef de Cuisine at Glücksburg Strandhotel, where he and his team create gourmet-level dishes served in the hotel’s restaurants, including Restaurant Felix, which is listed in the Michelin Guide.
Elements of the dessert
Spring roll with pineapple
Rum and raisin parfait
Kastbergs Coconut Sorbet