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!
Ingredients
For the Pineapple Shells:
-
2 ripe pineapples, halved lengthwise with green tops intact
-
1 1/2 cups fresh pineapple flesh, cubed (scooped from the center)
For the Cheesecake Cream:
-
300 g cream cheese, at room temperature
-
200 ml heavy cream, cold
-
70 g powdered sugar
-
1 tsp vanilla extract
For the 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
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