Crunchy Coconut, Lime and Caramelized Pineapple Cups
An original layered dessert with a crunchy cookie and coconut base, a silky lime-yogurt cream, and caramelized pineapple with a hint of vanilla. Fresh, balanced, and perfect for serving in dessert cups.
Ingredients
- 140 g digestive-style cookies (crushed finely)
- 40 g shredded coconut (without endulzar)
- 60 g unsalted butter (derretida)
- 300 g fresh pineapple (diced small)
- 45 g brown sugar (divided)
- 5 ml vanilla extract
- 1 g salt (a pinch)
- 250 g plain Greek yogurt
- 200 g cream cheese (at room temperature)
- 50 g powdered sugar
- 2 units limes (3 tbsp de jugo)
- 1 g ground cinnamon
- 6 g mint leaves (chopped finely for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 350°F / 175°C. Mix the crushed cookies with the shredded coconut, melted butter, 15 g brown sugar, and the pinch of salt until the texture resembles wet sand.
- 2
2. Divide the crumb mixture among 6 heatproof dessert cups or glasses, pressing lightly to form a base. Bake the cups on a tray for 8 minutes at 350°F / 175°C. Remove and let cool for 10 minutes.
- 3
3. Meanwhile, heat a large skillet over medium heat. Add the diced pineapple, remaining brown sugar, vanilla, and cinnamon. Cook for 6 to 8 minutes, stirring, until the pineapple is glossy and lightly caramelized. Let it cool completely.
- 4
4. In a bowl, beat the cream cheese with the powdered sugar until smooth. Add the Greek yogurt, zest of the 2 limes, and 45 ml / 3 tbsp lime juice. Mix until a light, smooth cream forms.
- 5
5. Spoon a layer of lime cream over each cooled base. Add a layer of caramelized pineapple, then a final spoonful of cream to create distinct layers.
- 6
6. Chill the cups for at least 15 minutes so the cream can firm up slightly and the flavors can meld.
- 7
7. Just before serving, finish each cup with the chopped mint. Serve cold.
Chef tips
For a stronger contrast, cool the pineapple completely before assembling the layers. If you want extra texture, reserve a little of the crunchy mixture and sprinkle it on top before serving.
Substitutions
You can substitute the pineapple with firm diced mango. Greek yogurt can be replaced with thick plain yogurt, and shredded coconut can be swapped for ground almonds if you do not need to avoid tree nuts.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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