If you like pina coladas (I mean the flavors not the song though you can like that too!) I have for you these Pina Colada Dessert Cups as a fun treat.
I love the flavor combination of pineapple and coconut - it reminds me of summer and sipping a tasty beverage by the pool side. In this variety you can have your cake pie and eat it too!
The recipe I'm sharing below will make a 9" pie. I decided to use these cute canning jars instead because, well, I just thought they would look cute and make a nice dessert presentation.
For the cups, I pressed the mixture into the canning jars and did not bake them. I put in the freezer for about 10 minutes before piping in the filling.
I also thought these would be fun to take along on a picnic by keeping the lids on the jars and when ready to serve add the whipped topping and coconut. No potential mess to be had!
- vanilla wafers
- toasted coconut
- heavy cream
- crushed pineapple
- unflavored gelatin
- vanilla pudding
I also wanted to share that this recipe was from a restaurant back in my home town that is no longer around. They were known for this pie and if you give it a try, you will know why too!
Another no bake dessert - Mini Cannoli Cheesecakes
Get the Recipe
- 1 ½ cups crushed vanilla wafers
- 2 tablespoon sugar
- ½ cup melted butter
- ¼ teaspoon nutmeg
- ½ cup toasted coconut
- 1 ½ pints heavy whipped cream
- 1 8 oz. crushed pineapple (lightly squeeze out some liquid)
- 2 tablespoon dark rum (or leave out if you prefer not to use alcohol)
- ½ cup toasted coconut
- 1 ½ teaspoon unflavored gelatin
- ¼ cup cold water
- 1 6 oz. serving vanilla pudding (UNPREPARED)
- cool whip if desired
- Crust - mix crumbs with sugar, nutmeg and coconut then add melted butter. Press into a 9” pie plate and bake at 350 for approximately 10 minutes or until light brown. Cool completely.
- Filling - blend heavy cream and dry vanilla pudding and mix well then whip at high speed one minute or until stiff peaks form.
- Add pineapple, gelatin, and rum to mixture; blend well
- Pile onto crust and sprinkle with toasted coconut.
- Chill 3 hours
Toasting coconut is easy. Preheat your oven to 350 and place desired amount on a rimmed cookie sheet and place on middle rack. Stir about every 3 minutes until coconut starts to brown up. Watch near end so it doesn’t burn.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 46mgSodium: 215mgCarbohydrates: 32gFiber: 2gSugar: 21gProtein: 2g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends. We hope to inspire you to host a gathering to create special memories. Most recipes are step by step so you can feel confident in the kitchen. Take a look around to find everything from breakfast to dinner and everything in-between!