Description
A no-bake Caribbean-inspired dessert with a shortbread crust, creamy pineapple-coconut pudding, and fluffy whipped cream layers. Chilled to perfection with a toasted coconut topping for a refreshing summer indulgence.
Ingredients
11.2 oz shortbread cookies (or gluten-free graham crackers)
1 cup powdered sugar (divided)
1/2 cup (1 stick) melted butter
12 oz cream cheese (room temperature)
1 cup crushed pineapple (undrained)
1 1/3 cups heavy cream (full-fat)
1/2 cup coconut extract
1/3 cup shredded coconut (toasted, for garnish)
Instructions
Pulse shortbread cookies in a food processor until finely crushed.
Mix with 1/2 cup powdered sugar and melted butter.
Press the crust into an 8-inch square dish using your hands for even thickness.
In a bowl, whip heavy cream with 1/2 cup powdered sugar and coconut extract to soft peaks.
In a separate bowl, mix cream cheese, remaining 1/2 cup powdered sugar, crushed pineapple, and the remaining whipped cream until smooth.
Layer the cream cheese mixture over the chilled crust.
Spread the remaining whipped cream atop the filling.
Chill for 4 hours or overnight before garnishing with toasted coconut.
Notes
Chill the mixing bowl for stiffer whipped cream peaks.
Freeze for 30 minutes before slicing to firm layers.
Avoid overloading toppings to prevent sogginess.
Use undrained pineapple for natural juiciness.
- Prep Time: 30
- Category: Dinner
- Method: No-Bake
- Cuisine: Caribbean-inspired
Nutrition
- Serving Size: 1 serving (1/16th of recipe)
- Calories: 420
- Sugar: 45g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 38g
- Fiber: 0.7g
- Protein: 7g
- Cholesterol: 100mg