Mini Pineapple Condensed Coconut Milk (Printable)

Juicy pineapple paired with sweet condensed coconut milk in perfectly portioned mini dessert cups.

# What You Need:

→ Fruit

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

→ Cream

02 - ¾ cup coconut cream
03 - ⅓ cup 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:

01 - Place the diced pineapple in a mixing bowl, drizzle with maple syrup if desired, and let it sit for 5 minutes to release its natural juices.
02 - In a separate bowl, whisk together the coconut cream, sweetened condensed coconut milk, and vanilla extract until smooth and creamy.
03 - Evenly distribute the macerated pineapple with its juices among 6 small dessert cups or serving bowls.
04 - Spoon the coconut cream mixture generously over the pineapple in each cup, covering the fruit evenly.
05 - Top each cup with toasted coconut flakes and fresh mint leaves. Serve immediately, or refrigerate for up to 1 hour for a colder, firmer texture.

# Expert Tips:

01 -
  • It is the kind of effortless show stopper that makes guests think you went to culinary school when really you just stirred two things together.
  • The tropical cream soaks into the pineapple and creates this luscious, almost pudding like texture that nobody ever expects from such a short ingredient list.
02 -
  • Do not skip chilling the can of coconut cream beforehand because room temperature coconut cream turns thin and watery and will slide right off the pineapple instead of sitting in clouds on top.
  • A squeeze of lime juice over the pineapple before macerating was an accidental discovery that completely changed the brightness of the whole dish and now I never make it without.
03 -
  • Taste your pineapple before adding any sweetener because a truly ripe one is often sweet enough on its own and extra syrup can push the whole dessert into cloying territory.
  • The single biggest difference maker is using the thickest part of the coconut cream from a can that has been in the fridge overnight, not shaken, and opened carefully so you can scoop off the solid cream and leave the water behind.

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