Fruity coconut custard with hazelnut praliné

Heat the sugar with 2 tablespoons of water in a saucepan on a low setting.

Stir until the sugar is dissolved.

Bring to the boil without stirring and brush the inside of the pan just above the syrup with water so that no sugar crystals can form.

Let the syrup cook for 2-3 minutes to a golden brown caramel.

Add the hazelnuts.

Carefully pour the mixture onto the baking tray and allow to thin out.

Allow to cool and break the praliné into pieces.

Whip the whipped cream and shake it with the liqueur through the custard.

Spoon the custard into glasses, spread the fruits over it and garnish with pieces of hazelnut praliné.