The pineapple coconut dessert fiesta is a delicious tropical dessert featuring tea biscuits, coconut cream, caramel sauce and pineapples.
Add 1 cup chilled cream and beat for about a minute till soft peaks are formed.
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.
Keep cream in the fridge to chill for about 30 minutes.
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.
Top with half the coconut cream. Smooth with a spatula if needed.
Top with about 1/4th cup caramel sauce. Swirl with a knife and add ½ of the pineapple tidbits (not the juice).
Start the second layer of biscuits dipped in milk again. Top with the leftover coconut cream. Top with remaining caramel sauce & pineapples.
Keep in fridge to chill for at least 2 hours. Serve chilled.
There can be many variations of this recipe based on availability of ingredients.