Cream cheese, Dessert, For children, Tartine / sandwich

Pineapple and coconut cream cheese with Spécialité Laitière au Fromage Blanc Isigny

Preparation 10 min.

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  • 500 g Isigny Spécialité Laitière au Fromage Blanc
  • 200 g fresh pineapple cubes
  • 20 g desiccated coconut
  • 1 vanilla pod
  • 40 g coconut sugar

Preparation steps

  1. Place the Spécialité Laitière into the very cold bowl of your stand mixer fitted with the flat beater.
  2. Mix the cheese for 1 to 2 minutes to loosen it.
  3. Use a paring knife to scrape out the vanilla pod. Continue to mix while adding the pineapple cubes, desiccated coconut, sugar and vanilla pod.
  4. Mix until you have a smooth cream. Transfer to a bowl and leave to chill.