Mini Pineapple Condensed Coconut Milk (Printable Version)

Creamy tropical cups with fresh pineapple and sweet condensed coconut milk, ready in 20 minutes.

# What You'll Need:

→ Fruit

01 - 1 small ripe pineapple, peeled, cored, and diced (about 3 cups)

→ Cream Base

02 - ¾ cup plus 1 tablespoon coconut cream
03 - ⅓ cup plus 1 tablespoon sweetened condensed coconut milk

→ Sweetener & Garnish

04 - 1 tablespoon maple syrup or agave syrup (optional, adjust to taste)
05 - 1 teaspoon vanilla extract
06 - Toasted coconut flakes, for garnish
07 - Fresh mint leaves, for garnish

# How To Make It:

01 - Place the diced pineapple in a mixing bowl, drizzle with maple syrup if using, and toss gently. Let it sit for 5 minutes to allow the juices to release.
02 - In a separate bowl, whisk together the coconut cream, sweetened condensed coconut milk, and vanilla extract until smooth and creamy with no lumps remaining.
03 - Evenly distribute the macerated pineapple and its juices among 6 small dessert cups or bowls.
04 - Spoon the coconut cream mixture over the pineapple in each cup, dividing it equally among all 6 servings.
05 - Top each cup with toasted coconut flakes and a few fresh mint leaves for a bright, aromatic finish.
06 - Serve immediately at room temperature, or refrigerate for up to 1 hour for a colder, firmer texture.

# Expert Advice:

01 -
  • It comes together in under twenty minutes, which means you can pull it off even when guests are already walking through the door.
  • The combination of juicy tropical fruit and silky condensed coconut milk tastes far more indulgent than its simple ingredient list suggests.
02 -
  • If your coconut cream is runny rather than thick, refrigerate the can overnight and skim only the solid layer off the top.
  • A squeeze of lime juice over the pineapple before macerating brightens the whole dish and prevents the sweetness from feeling heavy.
03 -
  • Run a paper towel over the cut pineapple pieces before macerating if they seem excessively wet, because too much juice will thin out the cream layer.
  • Toasting coconut flakes in a dry skillet over medium heat for about two minutes gives you far more control than using an oven.

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