Mini Pineapple Condensed Coconut Milk (Printable version)

Tropical pineapple cups layered with sweet condensed coconut cream for a refreshing dairy-free treat.

# Ingredient list:

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

02 - ¾ cup plus 1 tablespoon coconut cream

03 - ⅓ cup plus 1 tablespoon sweetened condensed coconut milk

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

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 and its juices among 6 small dessert cups or bowls.

04 - Spoon the coconut cream mixture over the pineapple in each cup, dividing it evenly.

05 - Top each cup with toasted coconut flakes and a sprig of fresh mint.

06 - Serve immediately, or refrigerate for up to 1 hour for a colder, creamier texture.

01 -

It comes together in under 20 minutes with zero cooking, which means you can make it while your guests are still ringing the doorbell.
The contrast between bright, juicy pineapple and silky coconut cream is the kind of flavor pairing that makes people close their eyes when they take the first bite.

02 -

Do not skip draining the coconut cream can before opening, because the liquid layer on top will water down your dessert.
A squeeze of lime juice over the pineapple before macerating completely transforms the flavor into something electric and bright.

03 -

Shake the can of coconut cream vigorously before opening to avoid having to deal with separated layers.
For a grown up twist, add a tablespoon of dark rum to the pineapple while it macerates.