Ingredients:
For the creamy coconut layer:
- 1 1/2 cups canned coconut milk (full-fat)
- 1/2 cup heavy cream
- 1/4 cup sweetened condensed milk
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups diced fresh pineapple
- 2 tablespoons pineapple juice
- 1 tablespoon sugar (optional, depending on pineapple sweetness)
- Whipped cream
- Toasted coconut flakes
- Pineapple wedges
- 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.
- In a bowl, toss diced pineapple with pineapple juice and sugar (if using). Chill until ready to layer.
- 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.
- Serve in clear glass tumblers to highlight the clean layers of pineapple and coconut cream.
- Use a piping bag for whipped cream to create tall, elegant swirls.
- Toast the coconut flakes in a dry skillet for 2–3 minutes until golden and aromatic for added texture.
- Insert the pineapple wedge on the edge of each glass slightly slanted for a fun tropical presentation.
- Scatter a few coconut flakes around the base of the glass on the plate for a styled finish.