Coconut Pineapple Cream Parfaits – silky, tropical, and perfect for summer indulgence!
Ingredients:
For the creamy coconut layer:
1 1/2 cups canned coconut milk (full-fat)
1/2 cup heavy cream
1/4 cup sweetened condensed milk
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
Pinch of salt
For the pineapple layer:
1 1/2 cups diced fresh pineapple
2 tablespoons pineapple juice
1 tablespoon sugar (optional, depending on pineapple sweetness)
For topping:
Whipped cream
Toasted coconut flakes
Pineapple wedges
Instructions:
In a small saucepan, whisk together the coconut milk, heavy cream, sweetened condensed milk, cornstarch, vanilla extract, and salt until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and lightly coats the back of a spoon (about 5–7 minutes). Remove from heat and let cool to room temperature, then refrigerate for 1–2 hours.
In a bowl, toss diced pineapple with pineapple juice and sugar (if using). Chill until ready to layer.
Once the coconut cream mixture is chilled, layer it into glasses, alternating with spoonfuls of the pineapple mixture. Repeat layers until glasses are filled.
Top each glass with a generous swirl of whipped cream.
Garnish with a wedge of fresh pineapple and a sprinkle of toasted coconut flakes.
Decoration Tips:
Serve in clear glass tumblers to highlight the clean layers of pineapple and coconut cream.
Use a piping bag for whipped cream to create tall, elegant swirls.
Toast the coconut flakes in a dry skillet for 2–3 minutes until golden and aromatic for added texture.
Insert the pineapple wedge on the edge of each glass slightly slanted for a fun tropical presentation.
Scatter a few coconut flakes around the base of the glass on the plate for a styled finish.
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