Introduction
Step into the future with this updated version of the classic Pineapple Dream Dessert. As we approach mid-April 2025, let’s indulge in a sweet escape that balances nostalgia with a touch of modern flair. Perfect for spring gatherings, this dessert is light, creamy, and bursting with tropical flavors.
Ingredients
250 g digestive biscuits
120 g unsalted butter, melted
150 g cream cheese
200 ml heavy cream
100 g powdered sugar
300 g crushed pineapple, drained
50 g sweetened shredded coconut
150 ml pineapple juice
50 g white chocolate, grated
1 tsp vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 12 servings
Detailed Directions and Instructions
Step 1: Prepare the Crust
Start by crushing 250 g of digestive biscuits into fine crumbs. Combine these crumbs with 120 g of melted unsalted butter until fully incorporated. Firmly press this mixture into the bottom of a 9×13 inch pan, creating a solid crust. Place the pan in the refrigerator as you prepare the filling.
Step 2: Make the Cream Filling
In a large mixing bowl, beat 150 g of cream cheese until smooth and creamy. Gradually add 100 g of powdered sugar, 200 ml of heavy cream, and 1 tsp of vanilla extract. Continue to beat the mixture until it becomes light and fluffy, enticing your senses with its sweet aroma.
Step 3: Add Pineapple and Coconut
Gently fold in 300 g of drained crushed pineapple and 50 g of sweetened shredded coconut into the cream cheese mixture. The tropical scents will fill the air as you blend these ingredients. Once combined, spread this creamy layer evenly over the chilled crust in the pan.
Step 4: Prepare the Pineapple-Chocolate Drizzle
In a separate bowl, mix 150 ml of pineapple juice with 50 g of grated white chocolate. Stir until the chocolate begins to melt slightly and becomes well incorporated into the juice, creating a luscious blend.
Step 5: Drizzle the Mixture
Carefully drizzle the pineapple-chocolate mixture over the cream layer. Use a spatula to gently spread and evenly distribute it, enhancing the visual appeal and flavor profile of the dessert.
Step 6: Chill to Set
Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours or overnight. This allows the layers to set, making it easier to slice and serve.
Step 7: Garnish and Serve
Before serving, add a final touch by garnishing with additional shredded coconut or pineapple tidbits for a tropical flair. The vibrant colors will make the dessert even more inviting.
Notes
Note 1: Serving Size
This recipe yields approximately 12 servings, making it great for gatherings or family feasts.
Note 2: Preparation Time
The overall preparation time is about 20 minutes, but don’t forget the chilling time of an additional 4 hours.
Note 3: Storage Tips
Store any leftovers in the refrigerator, covered tightly with plastic wrap to maintain freshness and flavor.
Note 4: Customization Options
Feel free to customize this dessert by adding various toppings such as chopped nuts, fresh berries, or even a sprinkle of citrus zest for added brightness.
Cook Techniques
Crushing Biscuits
To achieve fine crumbs for the crust, place the digestive biscuits in a zip-lock bag and use a rolling pin to crush them. Alternatively, you can use a food processor for a quicker result.
Mixing Ingredients
When combining the cream cheese with powdered sugar, ensure the cream cheese is at room temperature for easy mixing. Use a hand mixer or stand mixer to achieve a smooth, fluffy texture.
Folding Ingredients
When incorporating the crushed pineapple and shredded coconut into the cream cheese mixture, use a gentle folding motion. This helps retain the airiness of the mixture without deflating it.
Drizzling Chocolate
To melt the white chocolate in the pineapple juice, use a microwave in short intervals or a double boiler. Stir continuously until the chocolate is fully incorporated and the mixture is smooth.
Chilling the Dessert
Ensure that the dessert is covered well with plastic wrap or a lid during refrigeration to prevent any off-flavors from absorbing. A longer chill time allows for better setting and flavor melding.
FAQ
Can I use a different type of biscuit for the crust?
Yes, you can substitute digestive biscuits with graham crackers or vanilla wafers for a different flavor profile.
Is it necessary to use heavy cream?
Heavy cream provides a rich texture, but you can use whipping cream if you prefer a lighter option.
Can I make this dessert dairy-free?
Yes, you can use dairy-free cream cheese and coconut cream as a substitute for heavy cream.
How long can this dessert be stored in the refrigerator?
The Pineapple Dream Dessert Royale can be stored in the refrigerator for up to three days when properly covered.
What other toppings can I use for garnish?
You can get creative with toppings like toasted nuts, fresh mint leaves, or tropical fruits like kiwi and mango for extra color and flavor.
Conclusion
This Pineapple Dream Dessert Royale is a delightful blend of nostalgia and modern taste. With its light, creamy texture and refreshing tropical flavors, it’s an ideal treat for spring gatherings. The layers of cream cheese, crushed pineapple, and a hint of white chocolate offer a perfect balance that will leave your guests dreaming of warmer days. Enjoy this sweet escape that brings a piece of paradise to your table.
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Pineapple Dream Dessert
Ingredients
Method
- Start by crushing 250 g of digestive biscuits into fine crumbs. Combine these crumbs with 120 g of melted unsalted butter until fully incorporated. Firmly press this mixture into the bottom of a 9×13 inch pan, creating a solid crust. Place the pan in the refrigerator as you prepare the filling.
- In a large mixing bowl, beat 150 g of cream cheese until smooth and creamy. Gradually add 100 g of powdered sugar, 200 ml of heavy cream, and 1 tsp of vanilla extract. Continue to beat the mixture until it becomes light and fluffy.
- Gently fold in 300 g of drained crushed pineapple and 50 g of sweetened shredded coconut into the cream cheese mixture. Spread this creamy layer evenly over the chilled crust in the pan.
- In a separate bowl, mix 150 ml of pineapple juice with 50 g of grated white chocolate. Stir until the chocolate begins to melt slightly and becomes well incorporated.
- Carefully drizzle the pineapple-chocolate mixture over the cream layer and use a spatula to evenly distribute it.
- Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, garnish with additional shredded coconut or pineapple tidbits.
