Pineapple and coconut together is one of my favourite flavour combinations of all time – I guess because it reminds of Hawaii, one of my favourite places. Now that I think about it, I don’t actualy have that much that’s pineapple-coconut flavoured while I’m actually IN Hawaii.
Well, anyway, I love pineapple coconut anything (hel-LO Pina Coladas!) so when I was asked to try Gay Lea’s Real Coconut Whipped Cream, I jumped at the chance.
To start with, this whipped cream isn’t overly sweet (which I was kind of expecting), but has a lightly sweet coconut flavour that tastes ‘real’ – it doesn’t taste fake like many coconut-flavoured things tend to do nor does it leave any weird aftertaste. Gay Lea Coconut Whipped Cream is made from pure coconut cream and is lactose-free, dairy-free, gluten-free and cholesterol-free (which means I’m topping EVERYTHING with this!)
After tasting it I knew I had to create something that included pineapple and coconut. This easy layered dessert parfait is simple to make and has a light, breezy tropical feel to it.
I would top all my desserts with this Gay Lea Real Coconut Whipped Cream if I could, plus a few non-dessert things too (mmm….hot chocolate with coconut whipped cream, anyone?)
- for the crumble (bottom layer)
- 9 whole graham crackers
- 1 tablespoon sugar
- 6 tablespoons butter, melted
- 1/2 cup shredded, sweetened coconut
- for the dessert
- 8 ounces cream cheese (1 block)
- 14 ounces of sweetened condensed milk
- 3 tablespoons coconut-flavoured Greek yogourt
- 1/2 cup pineapple juice
- 1/2 cup shredded sweetened coconut
- for the topping
- 1 cup fresh pineapple, crushed (optional)
- 1 can Gay-Lea Real Coconut Whipped Cream
- Preheat oven to 350 F degrees
- Place the graham crackers in a large ziplock bag and gently crush the crackers until they are crumbs. Place the crumbs into a large bowl. Add sugar and stir to combine.
- Pour the melted butter over the crumbs and stir until crumbs are evenly moistened. Stir in coconut.
- Spread the crumb mixture onto a deep baking sheet and bake 8-10 minutes. Allow to cool.
- Crumble should be clumpy but not a solid sheet. Gently break up the crumble and pour into a bowl. Set aside.
- In the bowl of an electric mixer, beat cream cheese until smooth.
- Slowly pour in condensed milk while mixing. Mix until fully incorporated and smooth.
- Add yogourt, pineapple juice and sweetened coconut and mix until all ingredients are well incorporated.
- Divide the crumble equally amongst your containers and spoon the crumble into the bottom of the container. With the bottom of a spoon, lightly tamp the crumble down.
- Divide the cheesecake mixture equally and spoon it into the containers on top of the crumble.
- Chill in the refrigerator at least 3 hours.
- Right before serving, spoon some fresh crushed pineapple onto the top of each container and top the whole thing with coconut whipped cream.
source: adapted from My Baking Addiction’s Key Lime Coconut Cheesecake
Disclosure: kitchen frolic received product samples of Gay Lea Real Coconut Whipped Cream in order for this recipe to be developed. This in no way affected our opinions; all opinions expressed are our own. Please read our disclosure policy for further information.
