Mini Pineapple Condensed Coconut Milk (Printable Version)

Refreshing mini pineapple cups layered with sweet condensed coconut milk cream for a quick tropical delight.

# What You Need:

→ Fruit

01 - 1 small ripe pineapple, peeled, cored, and diced

→ Cream

02 - ¾ cup coconut cream
03 - ⅓ cup sweetened condensed coconut milk

→ Sweetener & Garnish

04 - 1 tablespoon maple syrup or agave syrup (optional, 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 bowl, combine the diced pineapple with 1 tablespoon of maple syrup if using, and set aside to macerate for 5 minutes.
02 - In another bowl, whisk together the coconut cream, condensed coconut milk, and vanilla extract until smooth and creamy.
03 - Divide the macerated pineapple evenly among 6 small dessert cups or bowls.
04 - Spoon the coconut cream mixture over the pineapple in each cup.
05 - Top each cup with toasted coconut flakes and fresh mint leaves.
06 - Serve immediately, or chill for up to 1 hour for a colder, creamier texture.

# Expert Tips:

01 -
  • It comes together in under twenty minutes with zero cooking required, which means you can make it while your guests are already at the table.
  • The contrast between bright, juicy pineapple and silky coconut cream hits every note you want in a tropical dessert without feeling heavy.
02 -
  • Coconut cream separates in the can, so scoop carefully and avoid the watery liquid at the bottom or your cream layer will be thin and runny.
  • Underripe pineapple will taste flat no matter how much sweetener you add, so wait until it gives slightly when pressed and smells sweet at the stem end.
03 -
  • If your coconut cream is too stiff to whisk smoothly, warm it gently in ten second bursts in the microwave until it loosens without becoming hot.
  • Toast double the coconut flakes you think you need, they disappear quickly as snacks while you are assembling the cups.

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