Description
A delightful tropical dessert featuring layers of whipped cream, crushed pineapple, shredded coconut, and ladyfinger cookies.
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, drained
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 package (14 ounces) ladyfinger cookies
- 1 cup coconut yogurt (optional for extra creaminess)
- Fresh pineapple chunks for garnish
- Toasted coconut flakes for garnish
Instructions
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. If using coconut yogurt, gently fold it into the whipped cream until well combined.
- In a separate bowl, mix the drained crushed pineapple with the shredded coconut.
- In a trifle dish or a large glass bowl, start layering the ingredients. Begin with a layer of ladyfinger cookies at the bottom.
- Add a layer of the pineapple and coconut mixture over the ladyfingers.
- Follow with a layer of the whipped cream mixture. Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor and texture.
- Before serving, garnish with fresh pineapple chunks and toasted coconut flakes.
Notes
- For a tropical twist, try adding a splash of coconut rum to the pineapple mixture.
- You can also substitute the ladyfinger cookies with graham crackers for a different texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg