Description
A delightful tropical dessert featuring layers of vanilla pudding, crushed pineapple, shredded coconut, and whipped cream, all beautifully arranged with ladyfinger cookies.
Ingredients
- 2 cups vanilla pudding (prepared)
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup whipped cream
- 1 package (10 oz) ladyfinger cookies
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup maraschino cherries, for garnish
- 1/4 cup toasted coconut flakes, for garnish
Instructions
- In a medium bowl, combine the crushed pineapple and shredded coconut. Set aside.
- In another bowl, mix the coconut milk and vanilla extract. Dip each ladyfinger cookie briefly in the coconut milk mixture, making sure not to soak them.
- In a large trifle dish or individual serving glasses, layer half of the dipped ladyfingers at the bottom.
- Spread half of the vanilla pudding over the ladyfingers, followed by half of the pineapple and coconut mixture.
- Add half of the whipped cream on top of the pineapple layer.
- Repeat the layers with the remaining ladyfingers, pudding, pineapple and coconut mixture, and whipped cream.
- Garnish the top with maraschino cherries and toasted coconut flakes.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a tropical twist, add a layer of sliced bananas or mangoes between the layers.
- Substitute the ladyfinger cookies with pound cake or angel food cake 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: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg