Mini Pineapple Condensed Coconut Milk (Printable)
Creamy condensed coconut milk layered over sweet diced pineapple in perfectly portioned mini servings.
# What You'll 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
# Method:
01 - In a bowl, combine the diced pineapple with 1 tablespoon of maple syrup, if using, and set aside to macerate for 5 minutes.
02 - In a separate bowl, whisk together the coconut cream, sweetened 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.
05 - Garnish each cup with toasted coconut flakes and fresh mint leaves. Serve immediately, or chill for up to 1 hour for a colder, creamier texture.
# Expert Hints:
01 -
- It comes together in under twenty minutes with zero cooking, which means you can focus on your main course while this quietly chills.
- The contrast between bright, juicy pineapple and silky coconut cream will make people think you spent hours on something this simple.
02 -
- Do not skip macerating the pineapple, because those five minutes transform dry chunks into something saucy and vibrant.
- If your coconut cream is too stiff straight from the fridge, let it warm on the counter for ten minutes before whisking to avoid lumps.
03 -
- Shake the can of condensed coconut milk vigorously before opening because separation happens during storage and you want that sweetness evenly distributed.
- Toasting coconut flakes in a dry skillet over medium heat for about two minutes, stirring constantly, gives you far more flavor than anything from a bag labeled pre toasted.