🍍 Pineapple Coconut Cream Dessert
📝 Description
This dessert combines a buttery base, a rich cream cheese layer, juicy pineapple filling, and a light whipped topping finished with toasted coconut flakes. The texture is soft and creamy with a slight crunch from the topping, and the flavor is a perfect balance of sweet and refreshing tropical notes.
🧾 Ingredients
For the Base:
- 1 cup all-purpose flour
- ½ cup butter (melted)
- ¼ cup sugar
For the Cream Layer:
- 1 package (8 oz) cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream (or whipped topping)
For the Pineapple Layer:
- 1 can (20 oz) crushed pineapple (drained well)
For the Topping:
- 1½ cups whipped cream (or whipped topping)
- ½ cup shredded coconut (toasted)
👩🍳 Instructions
1. Prepare the Base
- Preheat oven to 180°C (350°F).
- Mix flour, melted butter, and sugar until crumbly.
- Press into a baking dish and bake for 12–15 minutes.
- Let it cool completely.
2. Make the Cream Layer
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla; mix well.
- Fold in whipped cream gently.
- Spread evenly over the cooled crust.
3. Add Pineapple Layer
- Spread well-drained crushed pineapple evenly on top of the cream layer.
4. Add Final Topping
- Spread remaining whipped cream over pineapple.
- Sprinkle toasted coconut on top.
5. Chill
- Refrigerate for at least 3–4 hours (overnight is best).
- Slice and serve chilled.
💡 Tips
- Drain pineapple thoroughly to avoid a watery dessert.
- Toast coconut lightly in a pan for better flavor.
- You can add crushed biscuits instead of baked crust for a no-bake version.
❓ Q&A
Q: Can I make this without baking?
Yes, use crushed biscuits mixed with butter as a base instead of baking.
Q: Can I use fresh pineapple?
Yes, but chop it finely and remove excess juice.
Q: How long does it last in the fridge?
Up to 3 days when covered properly.
Q: Can I freeze it?
Not recommended, as the texture of cream may change after thawing.