Chilled Pineapple and Coconut Layered Dessert
A light and irresistible tropical dessert layering caramelized pineapple with a silky custard cream and a fluffy meringue cloud. Make it ahead and serve chilled for a refreshing and elegant finish to any meal.
🛒 Ingredients
20 servings
- 1 ripe pineapple, cut into pieces
- 1 cup (200 g) granulated sugar
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1⅔ cups (395 ml) whole milk
- 2 tablespoons cornstarch
- 2 eggs, separated
- ¾ cup (200 ml) heavy whipping cream, well chilled
- ½ cup (50 g) shredded coconut flakes
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Directions
- 1
In a saucepan, combine the pineapple pieces and sugar. Cook over medium heat for 15–20 minutes, stirring occasionally, until the pineapple is tender and lightly caramelized. Set aside to cool.
- 2
In a separate saucepan, whisk together the condensed milk, whole milk, cornstarch, and egg yolks. Cook over low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like cream. Remove from heat and let cool slightly.
- 3
Beat the egg whites to stiff peaks. Using a spatula, gently fold in the cold heavy cream with slow circular movements, taking care not to deflate the mixture.
- 4
In a large serving dish or mold, build the layers: caramelized pineapple on the bottom, followed by the custard cream, and finally the airy cream and egg white mixture. Finish with a generous sprinkle of coconut flakes.
- 5
Cover and freeze for at least 1 hour until the dessert is lightly set. Remove from the freezer a few minutes before serving and enjoy well chilled.
💡 Chef's Tip
For extra indulgence, add a layer of crushed biscuits between the pineapple and the cream. Avoid over-freezing — the dessert should stay soft and mousse-like, not rock solid.
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