Pineapple Coconut Cream Dessert

Ingredients:

For the crust:

• 2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
• ½ cup shredded sweetened coconut (lightly toasted for extra flavor)
• ½ cup unsalted butter, melted
• 2 tbsp granulated sugar

For the pineapple cream filling:

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 can (20 oz) crushed pineapple, well drained (reserve a few tbsp of juice)
• 1 cup sweetened shredded coconut
• 1 tsp vanilla extract

For the coconut cream layer:

• 1 package (3.4 oz) instant coconut cream pudding mix
• 2 cups cold milk (whole milk for richness)
• 1 cup whipped cream or Cool Whip

For the topping:

• 1 ½ cups whipped cream or Cool Whip
• 2 tbsp toasted shredded coconut
• Pineapple chunks or rings (for garnish)
• Maraschino cherries (optional, for tropical flair)

Instructions:

Step 1 – Make the crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, toasted coconut, sugar, and melted butter.
3. Press mixture firmly into the bottom of a 9×13-inch baking dish.
4. Bake for 8–10 minutes until lightly golden. Let it cool completely.

Step 2 – Prepare pineapple cream filling

1. In a mixing bowl, beat cream cheese until smooth and creamy.
2. Add powdered sugar and mix until well blended.
3. Stir in drained crushed pineapple, shredded coconut, and vanilla extract.
4. Spread evenly over the cooled crust.

Step 3 – Coconut cream layer

1. In another bowl, whisk pudding mix with cold milk until thickened (about 2–3 minutes).
2. Fold in whipped cream to make it extra fluffy.
3. Spread this coconut cream layer over the pineapple filling.

Step 4 – Topping

1. Spread whipped cream or Cool Whip evenly on top.
2. Sprinkle toasted coconut.
3. Decorate with pineapple chunks or rings and optional maraschino cherries.

Step 5 – Chill & Serve

• Refrigerate for at least 4 hours (or overnight) before serving.
• Slice into squares and serve chilled for a refreshing tropical bite.

Tips & Variations:

• For extra crunch, add chopped macadamia nuts or pecans to the crust.
• Swap crushed pineapple for fresh pineapple chunks (just make sure to pat dry).
• Add a splash of rum extract or Malibu coconut rum for a piña colada twist.
• Make it lighter: use light cream cheese, sugar-free pudding, and unsweetened coconut.

Benefits of This Dessert:

• Pineapple brings vitamin C, antioxidants, and digestive enzymes (bromelain).
• Coconut adds healthy fats and a tropical flavor.
• Cream cheese & pudding make it creamy and satisfying.
• Perfect make-ahead dessert for parties, BBQs, holidays, or summer gatherings.

History & Inspiration

This dessert is inspired by classic American layered puddings and cream pies from the 1950s, but with a tropical island twist. Pineapple and coconut together are a nod to Hawaiian flavors, often found in piña colada cocktails and luau-style desserts. It’s a sunshine treat that brings vacation vibes straight to your kitchen.

Conclusion

This Pineapple Coconut Cream Dessert is creamy, dreamy, and irresistibly tropical. The graham-coconut crust gives crunch, the pineapple cream adds sweetness and tang, the coconut pudding brings richness, and the whipped topping ties it all together.