Instructions
Step-by-Step Directions:
- Prepare the Pineapple: Thoroughly drain the crushed pineapple, removing as much liquid as possible.
- Make the Creamy Base: In a large bowl, beat softened cream cheese and sugar until smooth. Stir in vanilla extract.
- Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form.
- Combine: Gently fold whipped cream into the cream cheese mixture. Then, fold in the drained pineapple and shredded coconut.
- Chill: Transfer to a serving dish or individual cups. Smooth the top, cover, and chill for at least 2 hours.
- Garnish & Serve: Garnish with toasted coconut flakes and fresh pineapple slices (optional). Serve chilled!
Cooking Notes & Tips
- Draining Pineapple: Proper draining prevents a runny dessert.
- Toasted Coconut: Toasting adds crunch and enhances flavor. Bake at 350°F (175°C) for 5-7 minutes.
- Cream Cheese: Soften cream cheese to room temperature to avoid lumps.
Variations
Mexican Street Corn Salad Parfait:
Layer the mixture with crushed graham crackers or vanilla wafers in clear glasses. Top with toasted coconut.
Tropical Fruit Mix-In:
Add diced mango or papaya for extra flavor and vibrancy.
No-Bake Tropical Pie:
Spread the mixture into a prepared graham cracker crust. Chill until firm.
Keto & Low-Sugar Options
Keto-Friendly:
Use unsweetened coconut and a keto-friendly sweetener (erythritol or monk fruit). Reduce pineapple or use low-sugar berries.
Low-Sugar:
Use a sugar substitute like stevia or monk fruit. Use canned pineapple packed in its own juice.
Frequently Asked Questions (FAQs)
- Can I make this ahead? Yes, up to 24 hours in advance. Refrigerate.
- How to store leftovers? Refrigerate in an airtight container for up to 3 days.
- Can I freeze it? Freezing is not recommended.
- What to serve with? Fresh berries, graham crackers, or a honey drizzle.
Enjoy this fun and flavorful dessert! It’s sure to be a hit!
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