No-Bake Pineapple Coconut Charlotte
A creamy, tropical no-bake dessert that layers soft ladyfingers soaked in pineapple syrup with a silky custard cream and shredded coconut. Perfect for summer gatherings, this chilled dessert is easy to make ahead and always impresses. Just chill, slice, and enjoy!
🛒 Ingredients
6 servings
- 1 can pineapple slices in syrup (20 oz / 570 g)
- 1 can sweetened condensed milk (14 oz / 397 g)
- 3½ cups (800 ml) whole milk
- 1 tablespoon cornstarch
- 2 egg yolks
- 1 pack ladyfinger biscuits (7 oz / 200 g)
- 1 cup (100 g) shredded coconut
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Directions
- 1
Drain the pineapple, reserving the syrup in a shallow bowl. Cut the slices into small pieces and set aside.
- 2
In a saucepan, whisk together the condensed milk, whole milk, cornstarch, and egg yolks until smooth.
- 3
Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 8–10 minutes. Remove from heat and allow to cool slightly.
- 4
Spread a thin layer of custard on the bottom of a rectangular glass dish. Quickly dip the ladyfingers in the reserved pineapple syrup and arrange them in a single layer.
- 5
Top with the pineapple pieces and sprinkle half the shredded coconut over them.
- 6
Pour the remaining custard over the top, smoothing the surface evenly. Finish with a generous layer of shredded coconut.
- 7
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Serve chilled.
💡 Chef's Tip
For extra flavor, stir a teaspoon of vanilla extract into the custard, or add a splash of rum to the pineapple syrup before dipping the ladyfingers.
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