Description
A no-bake tropical dessert that layers creamy pineapple cheesecake mousse with toasted coconut graham crumble, topped with whipped cream and fresh fruit.
Ingredients
-
9 graham crackers
-
1½ cups sweetened shredded coconut
-
2 teaspoons sugar
-
6 tablespoons unsalted butter, melted
-
1¼ cups heavy cream
-
1 cup powdered sugar (divided)
-
8 oz cream cheese, softened
-
1 teaspoon vanilla extract (divided)
-
½ cup finely diced fresh pineapple
-
Garnishes: pineapple slices, cherries, extra coconut crumble
Instructions
-
Preheat oven to 350°F. Crush graham crackers and mix with coconut, sugar, and butter. Bake 8–10 mins until golden. Cool.
-
Whip cream with ½ cup powdered sugar and ½ tsp vanilla until stiff peaks form. Refrigerate.
-
Beat cream cheese, ½ cup powdered sugar, and ½ tsp vanilla until smooth. Fold in pineapple and half of the whipped cream.
-
In cups, layer coconut crumble, mousse, and whipped cream. Garnish and chill before serving.
Notes
- For best texture, chill at least 30 minutes.
- Use fresh pineapple for optimal flavor.
- Can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Tropical