Quick Snapshot
- Servings: 6
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Perfect For: Summer dessert, light snack, party treat
Ingredients:
- 1 can (14 oz) coconut cream (full-fat, chilled)
- 1/2 cup pineapple chunks (fresh or canned, drained)
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1/4 cup shredded coconut (unsweetened)
- Fresh mint or extra pineapple chunks for garnish (optional)
Instructions:
- Chill the coconut cream: Place the coconut cream can in the fridge overnight. This will allow the cream to separate from the liquid. Use the thick cream at the top for this recipe.
- Whip the coconut cream: In a chilled mixing bowl, scoop the thickened coconut cream from the top of the can (discard or save the liquid for smoothies). Use a hand mixer or whisk to whip the coconut cream for 1–2 minutes until light and fluffy.
- Add sweeteners: Stir in the honey (or maple syrup) and vanilla extract to the whipped coconut cream. Whisk until fully combined.
- Prepare the pineapple: In a separate bowl, chop the pineapple into small chunks. Add 1/4 of the pineapple chunks to the whipped coconut cream and fold them in gently to keep the cream airy.
- Assemble the dessert: Spoon the coconut cream mixture into serving glasses or bowls. Top with the remaining pineapple chunks and a sprinkle of shredded coconut for added texture.
- Chill: Refrigerate for at least 2 hours to set and allow the flavors to meld together.
- Serve: Garnish with fresh mint or additional pineapple chunks before serving.
Variations:
- Add protein: Mix in a scoop of vanilla protein powder to make it a high-protein dessert.
- Make it vegan: Ensure the honey is replaced with maple syrup or another plant-based sweetener.
- Tropical twist: Add chopped mango or kiwi along with the pineapple.
Storage:
- Fridge: Keep this dessert in an airtight container in the fridge for up to 3 days.
- Freezer: You can freeze it for a creamy, ice cream-like treat. Just let it thaw for a few minutes before serving.