Pineapple and Coconut Dessert

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How to make Pineapple and Coconut Dessert

This dessert with pineapple with coconut is light and balanced. Let's learn how to make this tasty treat.
5 from 1 review
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Gluten-free, Homemade food to sell, Sweets and Desserts
Cuisine Brazilian
Servings 14 servings
Calories 335 kcal

Equipment

  • Refrigerator
  • Stove

Ingredients
 

Coconut Cream

  • 13.8 oz Sweetened Condensed Milk (390g)
  • 1/4 cup Cornstarch 1.3 oz (37g)
  • 6.8 fl oz Coconut Milk (200 ml)
  • 1 cup Milk 8 fl oz (240 ml)
  • 1.8 oz Desiccated Coconut (50g)

Pineapple

  • 1 Pineapple Pearl variety, chopped
  • 1/2 cup Sugar 4 oz (90g)
  • 1/2 cup Water 4 fl oz (120 ml)

Pineapple Cream

  • 13.8 oz Sweetened Condensed Milk (390g)
  • 1/4 cup Cornstarch 1.3 oz (37g)
  • 3/4 cup Milk 6 fl oz (180 ml)
  • 7 oz Heavy Cream (200g)
  • 1/2 cup Reserved Pineapple Syrup (120 ml)

Decoration

  • Desiccated Coconut to taste
  • Reserved Pineapple in Syrup

Instructions
 

Coconut Cream

  • In a saucepan off the heat, combine the sweetened condensed milk and cornstarch. Mix it well.
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  • Add the coconut milk, milk, and desiccated coconut. Place on the stove.
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  • Cook over low heat, stirring constantly. After it comes to a boil, cook for 2 to 3 more minutes.
  • Pour into an oval dish, approximately 11.8×8.3 inches (30-21cm).
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  • Cover with plastic wrap or a food-safe bag.
  • Refrigerate while preparing the pineapple in syrup.

Pineapple in Syrup

  • When chopping the pineapple, remove the central, fibrous part, as it doesn't taste good in desserts.
  • In a saucepan, combine the chopped pineapple, sugar, and water and stir everything.
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  • Bring to a boil over high heat. Once boiling, reduce the heat and let it cook for 20 minutes, stirring occasionally.
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  • Strain through a sieve and reserve the pineapple from the syrup.
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  • Keep some pineapple pieces for decoration and place the rest over the chilled coconut cream.

Pineapple Cream

  • In a saucepan off the heat, combine the sweetened condensed milk and cornstarch. Mix well.
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  • Add the milk and heavy cream. Place on the stove.
  • Cook over low heat, stirring constantly. After it comes to a boil, cook for 2 to 3 more minutes.
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  • Add 1/2 cup of the pineapple syrup to this cream and mix it well.
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  • It will turn into a delicious pineapple cream.
  • Stir well with an egg beater and pour over the chopped pineapple.
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  • Refrigerate until set.

Decoration

  • When serving, add some desiccated coconut and the reserved pineapple in syrup.
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Notes

Valid to: 3 days if stored in the refrigerator.
Shelf life of 30 days if stored in the freezer.
Keyword dessert, pineapple