Homemade Pecan Pie Cobbler

Instructions

Drain the Pineapple: Thoroughly drain the crushed pineapple, removing as much liquid as possible.
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 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 pineapple slices (optional). Serve chilled!

Draining is Key: Properly draining the pineapple prevents a runny cobbler.
Toasty Coconut: Toasting coconut flakes adds a delightful crunch. Spread on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden.
Room Temperature Cream Cheese: Soften cream cheese to room temperature for a smooth mixture.

Layer the cobbler mixture with crushed graham crackers or vanilla wafers in glasses. Top with toasted coconut.

Add diced mango or papaya for extra tropical flavor and vibrant color.

Spread the mixture into a prepared graham cracker crust. Chill until firm and slice to serve.

Use unsweetened coconut and a keto-friendly sweetener (erythritol or monk fruit). Reduce pineapple or use low-sugar berries.

Substitute sugar with stevia or monk fruit. Use canned pineapple packed in its own juice.

Make Ahead? Yes! Make up to 24 hours in advance and refrigerate.
Storing Leftovers? Refrigerate in an airtight container for up to 3 days.
Freezing? Not recommended; texture may change upon thawing.
Serving Suggestions? Enjoy with fresh berries, graham crackers, or a honey drizzle.

This Homemade Pecan Pie Cobbler is a delightful treat, perfect for any occasion! Enjoy!