Description
A no-bake, tropical-inspired dessert with a buttery shortbread crust, coconut-pineapple custard layer, and fluffy whipped cream topping. Alcohol-free and layered for maximum flavor.
Ingredients
Shortbread Cookies 11.2 oz (250g)
Butter 5 Tbsp
Heavy Cream 1.5 cups (35%+)
Coconut Pudding Mix 3.4 oz (100g)
Toasted Coconut 1/3 cup
Instructions
Crush shortbread in food processor
Mix with melted butter and press into greased 8-inch dish
Refrigerate while making filling
Chill mixer bowl and whisk attachment
Beat heavy cream with vanilla until stiff peaks form
Mix coconut pudding with milk according to package instructions
Fold 1/3 of whipped cream into pudding, then gently stir remaining cream into the mix
Spread over chilled crust
Top with toasted coconut
Chill 4–6 hours before slicing
Notes
Use store-brand shortbread if available
Let dessert chill overnight for optimal texture
Toast coconut at 350°F until golden
Use non-dairy alternative for vegan option
Chill mixing bowl 15 minutes before whipping cream
- Prep Time: 20
- Category: Dinner
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 20g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg