Mini Pineapple Condensed Coconut Milk (Printable version)

Tropical pineapple cups layered with sweet condensed coconut cream, garnished with toasted coconut flakes.

# Ingredient List:

→ Fruit

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

→ Cream

02 - ¾ cup coconut cream
03 - ⅓ cup plus 1½ tablespoons 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 - Place the diced pineapple in a mixing bowl, drizzle with maple syrup if desired, and toss gently. Let it rest for 5 minutes to allow the juices to release and the flavors to deepen.
02 - In a separate bowl, whisk together the coconut cream, sweetened condensed coconut milk, and vanilla extract until the mixture is silky smooth and uniformly blended.
03 - Evenly distribute the macerated pineapple along with its juices among 6 small dessert cups or bowls.
04 - Spoon the coconut cream mixture generously over the pineapple in each cup, ensuring an even layer across all servings.
05 - Top each cup with a sprinkle of toasted coconut flakes and a few fresh mint leaves for visual appeal and a burst of freshness.
06 - Serve immediately at room temperature, or refrigerate for up to 1 hour for a cooler, firmer, and creamier texture.

# Expert Suggestions:

01 -
  • It takes almost no effort but looks like you spent hours, which is the best kind of party trick.
  • The combination of cold creamy coconut and bright juicy pineapple hits every flavor note you want in a summer dessert.
  • It is naturally free of dairy and gluten, so you can serve it to almost anyone without a second thought.
02 -
  • Do not skip shaking or stirring the can of coconut cream before measuring, because separated cream will leave you with a lumpy result that no amount of whisking can fully fix.
  • If your pineapple turns out more sour than expected, a squeeze of lime juice actually balances it rather than making it worse, which sounds counterintuitive but works every time.
03 -
  • Toasting coconut flakes in a dry skillet over medium heat takes only about two minutes, but you must stay right there and shake the pan constantly because they go from golden to burnt in seconds.
  • Assemble everything up to an hour ahead and keep the cups covered in the fridge, but add the coconut flakes and mint at the very last moment so they stay crisp and bright.

Go back