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
- 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.