Creamy pineapple dessert: Easy, delicious recipe perfect for Christmas

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is pineapple dessert. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Creamy pineapple dessert

Easy no-bake dessert made with simple ingredients. Refreshing, creamy, and crunchy—truly irresistible. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Ingredients:

For the base:

7 ounces of milk cookies or Maria cookies – (200 g)
5 1/2 tablespoons of melted butter – (80 g)
2.8 ounces (about 1/3 cup) of white chocolate – (80 g)
3 tablespoons of shredded coconut

Cream and decoration:

2 egg yolks
7 ounces (about 1/2 cup) of canned pineapple – (200 g)
2.8 ounces (about 1/4 cup) of sweetened condensed milk – (80 g)
2.8 ounces (about 1/3 cup) of ricotta cheese – (80 g)
1/2 cup of whipped cream – (100 ml)
1 teaspoon of vanilla sugar or liquid vanilla extract
3 tablespoons of cornstarch
1 lemon (juiced)
Ground cinnamon or cocoa powder to taste (optional)

Directions:

First, pour the pineapple syrup into a saucepan. Chop the pineapple slices into small pieces and add them to the saucepan with the syrup. Then, blend everything with an immersion blender until smooth. If you don’t have one, use a regular blender and transfer the mixture to the saucepan afterward.

Tip: You can replace pineapple with canned peaches if preferred.

Next, combine the egg yolks, vanilla sugar, and cornstarch in a separate bowl. Add this mixture to the saucepan with the pineapple puree and cook over low heat, stirring constantly to prevent lumps or burning. Once the cream thickens, remove it from the heat, transfer it to a container, cover with plastic wrap, and let it cool completely.

After that, crush the cookies in a food processor until finely ground. Mix in the shredded coconut, melted white chocolate, and melted butter, stirring until well combined.

Then, press a portion of this mixture into the bottom of a rectangular pan or glass dish to form the base. Set aside the remaining mixture to create two additional layers later, making a total of three layers.

Next, use a hand mixer to beat the sweetened condensed milk with the juice of one strained lemon and the ricotta until the mixture thickens. Afterward, add the whipped cream and beat again until smooth. Mix this cream with the pineapple cream prepared earlier.

To finish, spread a layer of cream over the cookie base in the glass dish, using a piping bag or a spatula to even it out. Then, add a layer of the reserved cookie crumbs. Repeat the process, alternating between cream and cookie layers, ensuring uniform thickness for all layers.

For the final layer, top with the remaining cream. Use a piping bag to decorate the surface and sprinkle ground cinnamon or cocoa powder if desired. Refrigerate for at least 1 hour before serving.