One-Pot Philly Cheesesteak Soup

Instructions

Prepare the Pineapple: Thoroughly drain the crushed pineapple, removing as much liquid as possible.
Make the Creamy Base: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Stir in the vanilla extract.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture. Then, fold in the drained pineapple and shredded coconut.
Chill: Transfer the mixture to a serving dish or individual cups. Smooth the top, cover, and chill for at least 2 hours.
Garnish and Serve: Garnish with toasted coconut flakes and fresh pineapple slices (optional). Serve chilled!

Draining Pineapple: Properly draining the pineapple is key to preventing a watery soup.
Toasted Coconut: Toasting coconut flakes adds a delicious crunch. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes.
Cream Cheese: Ensure your cream cheese is softened to room temperature for a smooth consistency.

Layer the soup mixture in glasses with crushed graham crackers or vanilla wafers for a delicious parfait. Top with toasted coconut flakes.

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

Spread the mixture into a graham cracker crust and chill until firm.

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

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

Q: Can I make this ahead of time? A: Yes, up to 24 hours in advance. Refrigerate until serving.

Q: How do I store leftovers? A: Store in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze it? A: Freezing is not recommended.

Q: What can I serve it with? A: Fresh berries, graham crackers, or a honey drizzle.

Enjoy your delicious and refreshing One-Pot Philly Cheesesteak Soup!