Coconut Pineapple Cream Parfaits
A refreshing and easy dessert that combines creamy coconut and sweet pineapple, perfect for summer gatherings.
Ingredients
For the coconut cream layer
- 1.5 cups canned coconut milk (full-fat) Use full-fat for creaminess
- 0.5 cups heavy cream
- 0.25 cups sweetened condensed milk
- 1 tablespoon cornstarch
- 0.5 teaspoons vanilla extract
- 1 pinch salt
For the pineapple layer
- 1.5 cups diced fresh pineapple Use fresh for the best flavor
- 2 tablespoons pineapple juice
- 1 tablespoon sugar Optional, adjust based on pineapple sweetness
For serving
- to taste whipped cream For topping
- to taste toasted coconut flakes For garnish
- for garnish pineapple wedges
Instructions
Preparation of Coconut Layer
- In a small saucepan, whisk together the coconut milk, heavy cream, sweetened condensed milk, cornstarch, vanilla extract, and salt until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and lightly coats the back of a spoon (about 5–7 minutes).
- Remove from heat and let cool to room temperature, then refrigerate for 1–2 hours.
Preparation of Pineapple Layer
- In a bowl, toss diced pineapple with pineapple juice and sugar (if using).
- Chill until ready to layer.
Assembly
- Once the coconut cream mixture is chilled, layer it into glasses, alternating with spoonfuls of the pineapple mixture.
- Repeat layers until glasses are filled.
- Top each glass with a generous swirl of whipped cream.
- Garnish with a wedge of fresh pineapple and a sprinkle of toasted coconut flakes.
Notes
For a vegan option, use vegan coconut milk and substitute heavy cream with a non-dairy alternative. Store parfaits in the refrigerator; best served cold.