Mini Pineapple Condensed Coconut Milk (Printable)
Juicy pineapple paired with creamy condensed coconut milk in individual tropical dessert cups.
# What You'll 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
# Directions:
01 - Place the diced pineapple in a mixing bowl, drizzle 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 the mixture is smooth and creamy.
03 - Evenly distribute the macerated pineapple with its juices among 6 small dessert cups or bowls.
04 - Spoon the coconut cream mixture over the pineapple in each cup, dividing it equally.
05 - Top each cup with toasted coconut flakes and a few fresh mint leaves. Serve immediately, or refrigerate for up to 1 hour for a firmer, creamier texture.
# Expert Tips:
01 -
- It takes almost no effort but looks like you spent hours, which is the best kind of dessert trick I know.
- The combination of cold creamy coconut and bright juicy pineapple hits every part of your palate at once.
02 -
- Do not skip chilling the can of coconut cream beforehand because warm cream will refuse to thicken and you will end up with a watery mess instead of that luscious texture you want.
- A squeeze of fresh lime juice over the pineapple before serving changed my entire perspective on this dish and I now refuse to make it without that step.
03 -
- Taste every component individually before assembling because one sour pineapple can throw off the entire balance of sweetness and cream.
- A tiny pinch of sea salt in the coconut cream mixture makes the vanilla and sweetness bloom in a way that will make people ask what your secret is.