Luxurious and visually stunning, these Pineapple Cream Boats are filled with indulgent cheesecake cream, golden coconut caramel, juicy pineapple chunks, and a sprinkle of coconut—a tropical dessert that’s sure to dazzle.

Why You’ll Love This Recipe
Tropical showpiece: Served in pineapple halves with their crowns intact, this dessert makes a dramatic, elegant presentation.

Creamy, fruity, chewy, gooey contrast: Cheesecake filling, fresh pineapple, silky caramel, and shredded coconut deliver irresistible texture variety.

Sunshine on a plate: Bright, refreshing, sweet, and tropical—every bite feels like summertime.

Simple yet impressive: No baking required—just assembly and a quick caramel cook to create a memorable treat.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pineapple Shells

2 ripe pineapples, halved lengthwise with green tops intact

1½ cups fresh pineapple flesh, cubed (scooped from the centers)

Cheesecake Cream

300 g cream cheese, room temperature

200 ml heavy cream, cold

70 g powdered sugar

1 tsp vanilla extract

Coconut Caramel Sauce

100 g light brown sugar

100 ml full-fat coconut milk

1 Tbsp unsalted butter

Pinch of salt

To Finish

3–4 Tbsp finely shredded coconut

Fresh mint sprigs

Extra caramel for drizzling

Directions
Prepare the Pineapples
Slice each pineapple lengthwise, keeping green tops attached. Score the flesh and scoop out the fruit, leaving a 1 cm thick shell. Dice the removed flesh and reserve 1½ cups of cubes for topping.

Make the Cheesecake Cream
Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold heavy cream to soft peaks. Gently fold into the cream cheese until light and fluffy.

Cook the Coconut Caramel
In a saucepan over medium heat, combine brown sugar, coconut milk, butter, and salt. Stir continuously for 5–7 minutes until sauce thickens and turns glossy. Remove from heat and allow to cool slightly.

Fill the Pineapple Halves
Pipe or spoon a generous swirl of cheesecake cream into each pineapple shell. Smooth the surface or leave a decorative swirl.

Add Toppings
Place diced pineapple on top of the cream. Drizzle warm coconut caramel over the filling, allowing it to drip down the sides for a dramatic effect.

Final Touches
Sprinkle with shredded coconut and garnish with a fresh mint sprig in each center. Serve immediately, or chill for 15–30 minutes if preferred.

Servings and timing
Yield: 4 pineapple boat servings

Preparation time: 25 minutes

Cook time: 7 minutes

Chill time: Optional 15–30 minutes

Total time: Approximately 35–40 minutes

Variations
Nutty crunch: Sprinkle toasted macadamia nuts or chopped pistachios over each boat before serving.

Chocolate drizzle: Add melted dark or white chocolate alongside caramel for a decadent twist.

Berry infusion: Top with fresh blueberries or raspberries for an extra fruity layer.

Citrus pop: Add a teaspoon of lime or orange zest to the cheesecake cream for a bright citrus note.

Dairy-free option: Substitute dairy-free cream cheese and coconut-based whipped cream for a vegan-friendly treat.

Storage/reheating
Storage: Cover leftover boats individually and refrigerate for up to 2 days.

Make-ahead: Prepare cheesecake cream and caramel ahead; assemble just before serving to maintain freshness.

Reheating caramel: Gently warm over low heat before drizzling—do not microwave directly in the pineapple boat.

FAQs
1. Can I prep the pineapple shells ahead of time?
Yes—you can scoop the pineapples and refrigerate for up to 24 hours before filling, but cover tightly to preserve freshness.

2. Will the shells hold up?
Yes—leaving a 1 cm shell helps maintain structural integrity while serving.

3. Can I make the cheesecake cream ahead?
Absolutely—you can prepare it and refrigerate for up to 2 days before folding the whipped cream.

4. Does the caramel need to be warm?
Yes—it’s best when slightly warm so it drips beautifully. Let cool just enough to thicken slightly but remain pourable.

5. Can I use canned pineapple?
Fresh is recommended for best presentation and flavor, but canned will work in a pinch—just drain well and fill another container for serving.

6. How do I keep it from becoming soggy?
Chill just before serving and avoid prolonged refrigeration once assembled—creams and fresh pineapple will release moisture over time.

7. What sweetener alternatives work for the caramel?
Use coconut sugar or maple syrup instead of brown sugar for a different flavor profile.

8. Are the mint sprigs removable?
Yes—mint is purely decorative, adding aroma and visual flair. You may garnish on the side instead.

9. Can I freeze these?
No—freezing may ruin the texture of both cream and fresh pineapple.

10. Can I prep single portions instead of halves?
Definitely—serve in small glasses or ramekins lined with pineapple flesh.

Conclusion
Pineapple Cream Boats with Caramel & Coconut offer a show-stopping dessert that’s both indulgent and refreshing. Featuring creamy cheesecake, warm coconut caramel, and tropical flair, they’re the perfect treat for summer gatherings or anytime you crave a taste of paradise. Enjoy every luscious bite!

Pineapple Cream Boats with Caramel & Coconut

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Author: Douaa
Total Time: ~35 minutes
Yield: 4-servings
Diet: Vegetarian

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Description

These Pineapple Cream Boats with Caramel & Coconut are a tropical showstopper—fresh pineapple halves filled with creamy cheesecake mousse, drizzled with coconut caramel, and topped with shredded coconut and juicy pineapple chunks. A dreamy summer dessert straight from the tropics!

Instructions

Prepare the Pineapples:
- Slice pineapples lengthwise through the crown, leaving the tops attached.
- Score and scoop out the center flesh, leaving a 1 cm thick shell.
- Dice 1½ cups of the flesh and set aside.
Make the Cheesecake Cream:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip cold cream to soft peaks.
- Fold whipped cream into the cream cheese until light and fluffy.
Cook the Coconut Caramel:
- Combine brown sugar, coconut milk, butter, and salt in a saucepan.
- Stir over medium heat for 5–7 minutes until glossy and slightly thickened. Let cool.
Assemble the Pineapple Boats:
- Spoon or pipe cheesecake cream into pineapple shells.
- Top with reserved pineapple cubes.
- Drizzle with coconut caramel.
Final Touches:
- Sprinkle with shredded coconut and garnish with mint.
- Serve immediately or chill for 15–30 minutes.

Notes

For extra indulgence, chill the caramel slightly before drizzling to create thicker ribbons.
Can be prepped ahead and chilled for a tropical party dessert.

Prep Time: 20 minutes
Cook Time: 10minutes
Category: Dessert
Method: No-Bake
Cuisine: Tropical Fusion