Mini Pineapple Coconut Cream (Print Version)

Tropical pineapple and creamy coconut come together in bite-sized portions for a refreshing sweet finish.

# What You'll Need:

→ Fruit

01 - 1 small ripe pineapple, peeled, cored, and diced into 1/2-inch pieces

→ Cream

02 - 3/4 cup coconut cream
03 - 1/3 cup sweetened condensed coconut milk

→ Sweetener & Garnish

04 - 1 tablespoon maple syrup or agave syrup, adjust to taste
05 - 1 teaspoon vanilla extract
06 - Toasted coconut flakes, for garnish
07 - Fresh mint leaves, for garnish

# How to Make It:

01 - In a mixing bowl, toss the diced pineapple with maple syrup if desired and let it sit for 5 minutes to release its natural juices.
02 - In a separate bowl, whisk together the coconut cream, sweetened condensed coconut milk, and vanilla extract until smooth and creamy.
03 - Evenly distribute the macerated pineapple among 6 small dessert cups or bowls.
04 - Spoon the coconut cream mixture generously over the pineapple in each serving cup.
05 - Top each cup with toasted coconut flakes and a sprig of fresh mint.
06 - Serve immediately at room temperature, or refrigerate for up to 1 hour for a colder, firmer texture.

# Expert Advice:

01 -
  • It comes together in under twenty minutes with zero cooking required, which makes it the ultimate last minute dessert when guests are already on their way.
  • The combination of cold creamy coconut and bright juicy pineapple hits like a vacation in a cup, no plane ticket needed.
02 -
  • Do not skip the maceration step, those five minutes transform the pineapple from good to unforgettable.
  • Chilling the coconut cream overnight in the fridge makes it thicker and easier to work with.
03 -
  • Use a spoon to scoop the cream from the top of the coconut can, leaving the watery liquid behind for a thicker result.
  • Toasting your own coconut flakes in a dry pan takes two minutes and tastes infinitely better than the packaged kind.

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