Pineapple Coconut Triangle Dessert
Pineapple Coconut Triangle Dessert is a no-bake tropical treat featuring layers of creamy ricotta, tangy pineapple filling, buttery cookie crumbs, and sweet coconut flakes. Perfect for any occasion, this delightful dessert combines refreshing flavors with a unique triangular presentation.
The Pineapple Coconut Triangle Dessert is a delightful no-bake treat that combines tropical flavors with creamy indulgence. Layers of buttery cookie crumbs, rich ricotta cream, and tangy pineapple filling come together to create a perfect balance of textures and flavors. The addition of coconut flakes and white chocolate adds a hint of sweetness and a luxurious touch, while the subtle tang of lemon brightens the dessert. Its unique triangular presentation makes it a visually stunning centerpiece for any occasion. Finished with a dusting of cocoa powder, this dessert is a refreshing and decadent delight for pineapple and coconut lovers.
Ingredients
- 200 g canned pineapple
- 1 teaspoon vanilla sugar
- 2 chicken eggs
- 30 g cornstarch
- 30 ml water
- 250 g cookies
- 40 g coconut flakes
- 100 g butter
- 100 g white chocolate
- 80 g condensed milk
- 1 lemon (juiced)
- 80 g soft ricotta cheese
- 100 ml cream (33% fat)
- Cocoa powder (for garnish)
Nutritional Information
- Calories: 320
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 55mg
Directions
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Cut the canned pineapple into small pieces and place in a pan. Heat to soften. Add the vanilla sugar and eggs, including yolks, and mix thoroughly. Combine the cornstarch with water to form a slurry, then add it to the pineapple mixture. Heat the mixture while stirring continuously until it thickens. Transfer the thickened mixture to a bowl, cover with cling film, and let it cool.
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Crush the cookies into fine crumbs. Melt the coconut flakes and butter together, then stir into the cookie crumbs. Chop the white chocolate and melt it in a pan. Add it to the cookie mixture and mix well. Press one-third of the mixture firmly into a bowl to form a base layer.
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In a bowl, combine the condensed milk, lemon juice, and ricotta cheese. Beat with an electric mixer until light and foamy. Use a triangle-shaped mold lined with cling film. Start with a layer of the cookie mixture, followed by a layer of ricotta cream. Repeat the layers, ending with a cookie layer. Cover the mold with cling film and refrigerate for 2–3 hours to set.
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Remove the dessert from the mold, dust with cocoa powder, and slice into triangles for serving.
