Description
A creamy and tropical dessert that combines the flavors of pineapple and coconut, perfect for any occasion.
Ingredients
Scale
- 9 graham crackers
- 1 1/2 cups sweetened shredded coconut
- 2 teaspoons sugar
- 6 tablespoons butter, melted
- 1 1/4 cups heavy cream
- 1 cup powdered sugar, divided
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract, divided
- 1/2 cup fresh pineapple, finely diced
- Fresh pineapple & cherries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Crush the graham crackers in a ziplock bag until fine crumbs form. Transfer to a bowl and mix with sugar, melted butter, and shredded coconut. Spread on a baking sheet and bake for 8-10 minutes, stirring halfway through. Let cool.
- Beat heavy cream until thick, then gradually add 1/2 cup powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. Refrigerate. In the same bowl, beat cream cheese until smooth, then add remaining powdered sugar and vanilla. Mix in diced pineapple and fold in half of the whipped cream until combined.
- Layer the dessert by adding crumble to the bottom of serving dishes, followed by the cheesecake mousse, reserved whipped cream, and garnish with fresh pineapple and cherries.
- Serve immediately, or refrigerate for up to an hour for extra chill.
Notes
Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 days. Add fresh crumble when serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: tropical dessert, cheesecake mousse, Pina Colada, no-bake dessert, summer treat