Mini Pineapple Condensed Coconut Milk (Print)

Juicy pineapple topped with sweet condensed coconut milk cream, a quick tropical treat ready in minutes.

# What You’ll Need:

→ Fruit

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

→ Cream

02 - ¾ cup plus 1½ tablespoons 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:

01 - In a bowl, combine the diced pineapple with 1 tablespoon of maple syrup if desired, and set aside to macerate for 5 minutes.
02 - In a separate bowl, whisk together the coconut cream, condensed coconut milk, and vanilla extract until smooth and creamy.
03 - Divide the macerated pineapple evenly among 6 small dessert cups or bowls.
04 - Spoon the coconut cream mixture over the pineapple in each cup, dividing evenly.
05 - Top each cup with toasted coconut flakes and fresh mint leaves.
06 - Serve immediately, or refrigerate for up to 1 hour for a colder, creamier texture.

# Expert Tips:

01 -
  • It takes almost no effort but looks like you spent ages layering something fancy into those cute little cups.
  • The contrast between bright juicy pineapple and silky coconut cream hits every single note you want in a warm weather dessert.
02 -
  • Do not skip the maceration step because that brief rest is what draws out the pineapple juices and creates that syrupy pool at the bottom of each cup.
  • If your coconut cream is runny chill the whole bowl for ten minutes before whisking and it will thicken up beautifully.
03 -
  • Freeze the coconut cream can overnight then whip it with the condensed milk for an almost mousse like texture that holds its shape beautifully in the cups.
  • A squeeze of lime juice over the pineapple before macerating adds a brightness that most people cannot quite identify but everyone notices.

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