Go Back
Print
The pineapple coconut dessert fiesta is a delicious tropical dessert featuring tea biscuits, coconut cream, caramel sauce and pineapples.

Pineapple Coconut Dessert Fiesta

The pineapple coconut dessert fiesta is a delicious tropical dessert featuring tea biscuits, coconut cream, caramel sauce and pineapples. 

Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 332 kcal

Ingredients

  • ½ cup dulche de leche or salted caramel or make a quick caramel sauce with ingredients mentioned below

Quick Caramel Sauce

  • 1 cup brown sugar
  • 1/2 cup cream
  • 4 tbsp butter
  • 1/2 tsp salt
  • 1 tsp vanilla essence

For coconut cream and layering

  • 2 cups prepared Dream Whip or Cool Whip In case this isn't available substitute with 1 cup of cream, and whip till double the volume
  • 1 cup 200 ml cream must be cold
  • ½ cup coconut milk
  • ½ - 3/4 cup icing or confectioners sugar
  • ½ teaspoon vanilla essence Omit this step if already added when making whipped topping
  • 20 - 24 tea biscuits I used Marie, but any other firm tea biscuit can work
  • ½ cup milk for dipping biscuits
  • 1 can pineapple tidbits 1 can is 567 grams

Instructions

For caramel sauce

  1. In case preparing caramel sauce from scratch, place brown sugar, cream and butter in a saucepan. Heat on low simmer till sugar is dissolved and mixture is smooth. Cook till mixture is thick. Add salt and vanilla essence. Set aside to cool. Only 1/2 cup will be used for the recipe, and the rest can be used in other desserts. 
  2. Alternatively, salted caramel or dulche de leche aka condensed milk caramel. Recipes of both are available on the blog. 

For coconut cream and layering

  1. Take a large glass or steel bowl. Prepare Dream Whip / Cool Whip as per package instructions. Beat with an electric hand beater till it is soft and creamy. 
  2. Add 1 cup chilled cream and beat for about a minute till soft peaks are formed. 

  3. Add coconut milk, icing sugar & vanilla essence. Beat again for a minute. Omit the vanilla essence if already a part of the Dream Whip / Cool Whip instructions. Taste the coconut cream and adjust sugar if necessary.

  4. Keep cream in the fridge to chill for about 30 minutes.

  5. Take a large glass rectangle or square dish. This particular recipe has been built using a 9 x 9 inch square pyrex dish. Dip the tea biscuits in milk and layer on the bottom.

  6.  Top with half the coconut cream. Smooth with a spatula if needed.

  7. Top with about 1/4th cup caramel sauce. Swirl with a knife and add ½ of the pineapple tidbits (not the juice).

  8. Start the second layer of biscuits dipped in milk again. Top with the leftover coconut cream. Top with remaining caramel sauce & pineapples.

  9. Keep in fridge to chill for at least 2 hours. Serve chilled.

Recipe Notes

There can be many variations of this recipe based on availability of ingredients.

  1. In case a whipped topping like Dream Whip  / Cool Whip isn't available, substitute with cream adjusting sugar and vanilla essence as required. Just remember that there should be about 3 cups of softly whipped cream to which coconut milk and icing sugar will be added. 
  2. In case the flavor of coconut milk isn't preferred, almond milk or plain milk can be used. 
  3. Nuts like sliced almonds or walnuts, along with toasted coconut flakes can be added as a garnish and filling to the dessert.
  4. Instead of pineapple, other fruits like berries or banana's can be used. Just remember they may get soggy so ideally eat it soon!