Pineapple Coconut Cake Jars — these adorable desserts are going to be the easiest dessert to enjoy this Rakhi! With layers of vanilla cake or biscuits, caramelized pineapples, and delicate whipped pineapple cream, these come out so dreamy and are perfect for entertaining!
WATCH HOW TO MAKE PINEAPPLE COCONUT CAKE JARS:
We’ll start by sautéing some fresh pineapple with sugar until just caramelized for one of our layers. Next we’ll make some Pistachio Coconut milk. Bring some coconut milk to a simmer with some sugar, cardamom, and crushed pistachios. In the end we’ll fold in saffron and watch this become so silky and rich!
Now it’s time to assemble! For the base I’ve used a vanilla pound cake but you can use any cake of your choice, store-bought would work great if you’re short on time, even rusk or crushed up biscuits would be great!
We’ll top this with our Pistachio Coconut milk, fresh whipped pineapple cream, and those beautiful caramelized pineapples. Garnish with some mint and gold sprinkles for extra elegance and enjoy!
If you like this, please try my other desserts recipes:
Pineapple Coconut Cake Jars — these adorable desserts are going to be the easiest dessert to enjoy this Rakhi! With layers of vanilla cake or biscuits, caramelized pineapples, and delicate whipped pineapple cream, these come out so dreamy and are perfect for entertaining!
- 12 small cake rounds , use store-bought cake or any rusk or cookies
- 1 ½ cup pineapple , chopped
- 2 tbsp sugar , or more as needed depending on sweetness of pineapple
- pinch salt
- 1 ½ cup coconut milk
- 2 tbsp sugar
- 1 tsp cardamom powder
- 2 tbsp pistachio , crushed
- pinch saffron , mixed with 1 tsp warm water
- 1 tsp corn starch , mixed with 2 tsp water to make slurry
- 1 cup heavy whipping cream , chilled
- 1/4 tsp pineapple essence
- 1 tbsp powdered sugar or confectioners (icing) sugar
- almonds , slivered
- pistachio , slivered
- mint leaves , fresh
- golden sprinkles
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Saute your pineapples, sugar, and salt in a pan on medium heat for 4-5 minutes until just caramelized. Keep the pineapples crunchy with a little bit syrup left, don't overcook them.
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Heat coconut milk, sugar, cardamom powder, crushed pistachios in a pan on medium heat for 4 to 5 minutes. Once it comes to a boil, add in the cornstarch slurry and saffron (mixed with 1 tbsp water). Switch off the gas once everything comes together. Make sure that it does not get too thick.
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In a chilled bowl, gently whisk chilled heavy whipping cream using an electric whisker until soft peaks form. Add in the pineapple essence and powdered sugar in between whipping. Let sit in the fridge.
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Cut 1/2 inch thick slices of cake in the shape of your serving glass and poke holes in them using a toothpick. Then put the cake slice at the bottom of your serving glass. You can also use rusk or cookies, just dip them in the pistachio coconut milk before putting them in the serving glass.
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Then ladle 1 tbsp of pistachio coconut milk on top.
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Fill your pineapple cream into a piping bag. Pipe a layer on top.
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Then add a layer of caramelized pineapples on top.
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Garnish with almonds, pistachios, a dollop of pineapple cream, caramelized pineapples, fresh mint, and golden sprinkles.
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Chill it in the fridge for at least an hour before serving. Enjoy!
Recipe Video
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So colorful and tempting 👌
Thank you so much!!