Pinacolada pudding
No-bake layers of pineapple-soaked biscuits, cream and coconut
A no-bake layered pudding with the flavours of piña colada: tea biscuits soaked in pineapple syrup, layered with vanilla whipped cream, fresh coconut and crushed pineapple, and topped with toasted coconut. It's creamy, tropical and alcohol-free. Make it a few hours ahead and serve chilled.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/7 doneStep 1: Beat 2 cups fresh cream with 3 tbsp icing sugar until soft peaks form, then add ½ tsp vanilla essence.
4 minStep 2: Drain 14 oz crushed pineapple and keep the syrup.
Step 3: Arrange a layer of 4 ½ oz Marie biscuits in a serving dish and soak them with a little pineapple syrup.
Step 4: Spread cream about 6 mm thick over them. Sprinkle with half of 7 oz fresh coconut and half the pineapple.
Step 5: Add another layer of biscuits (4 ½ oz Marie biscuits), soak with syrup and top with cream and the rest of the coconut and pineapple.
Step 6: Finish with the last biscuits (5 oz Marie biscuits) soaked in syrup, spread the rest of the cream over the top and decorate with 4 tbsp coconut.
Step 7: Chill for at least 2 hours before serving.
120 min
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 8 g
- Carbs
- 66 g
- Fat
- 45 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pinacolada pudding take?
- About 35 minutes in total: 30 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh cream?
- Double or whipping cream, same amount.
- What can I use instead of icing sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
Chocolate sauce
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.