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Pineapple Coconut Cream
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Pineapple Coconut Cream
Indulge in a tropical getaway with this refreshing Pineapple Coconut Cream dessert. A creamy coconut base is infused with the sweetness of pineapple, topped with a caramelized pineapple ring and toasted coconut flakes. Perfect for warm weather gatherings or a sweet treat any time of the year.
Time Cook
20
Level
Intermediate
Calories
320
Allergens
Tree Nuts, Dairy, Coconut
Ingredients
1 can
Canned Full-Fat Coconut Milk
140 Calories
1/2 cup
Granulated Sugar
100 Calories
2 yolks
Large Egg Yolks
140 Calories
1/4 teaspoon
Kosher Salt
0 Calories
2 tablespoons
Unsalted Butter, Melted
140 Calories
4 rings
Fresh Pineapple Rings
60 Calories
1/2 cup
Shredded Coconut
50 Calories
4 leaves
Fresh Mint Leaves
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium saucepan, whisk together the coconut milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2
In a small bowl, whisk together the egg yolks. Gradually add the melted butter to the egg yolks, whisking constantly. Temper the egg yolks by slowly pouring the warm coconut milk mixture into the egg yolks, whisking constantly.
3
Pour the mixture into 4 small glass cups or ramekins. Place the cups in a large baking dish and add hot water to come halfway up the sides of the cups. Bake for 15-20 minutes or until the edges are set and the centers are still slightly jiggly.
4
Remove the cups from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight. Just before serving, caramelize the pineapple rings by cooking them in a skillet with a small amount of oil over medium heat until browned on both sides.
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Where cooking meets life and technology.
© 2025 Cooklaif