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Pina Colada Layered Dessert
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Pina Colada Layered Dessert

Course Dessert
Cuisine Vegan/Vegetarian
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Author Deb Delozier | Vegelicious Kitchen

Ingredients

  • Thin wafer cookies of your choice: coconut vanilla, almond, lemon, orange, etc. *Make sure to check ingredients if you're vegan because some are made with eggs*
  • 2 in cans crushed pineapple juice 20 oz. size
  • 2 13.5 - 14 oz cans coconut cream or full fat coconut milk refrigerated overnight NOT light coconut milk
  • 1/3 cup powdered sugar or to taste. Can also substitute mild flavored sweetener of your choice like agave or evaporated cane juice
  • 2 Tablespoons vanilla extract
  • 1/2 cup shredded coconut

Instructions

  • Drain the juice from the crushed pineapple and set aside the juice for another use and refrigerate
  • Scoop out the thickened coconut cream from your cans that you refrigerated overnight - DO NOT USE THE LIQUID
  • **Whip the coconut cream**, sugar and vanilla with electric beaters until it becomes like whipped cream
  • Lightly toast the coconut in a dry frying pan and set aside
  • Start layering your dessert
  • In an 8" x 8" glass baking pan add a layer of the sweetened whipped coconut cream, then add a layer of thin wafer cookies, top the cookie layer with crushed pineapple, top with coconut cream and then another layer of the wafer cookies, a layer of crushed pineapple, top with coconut cream and sprinkle with toasted coconut
  • Cover and refrigerate for a few hours or overnight before serving and ENJOY!
  • **NOTE - When using the full fat coconut milk instead of the can of coconut cream, take your cans from the refrigerator and flip upside down, open cans and pour the liquid into a container to be used later and refrigerate. Scoop out the firm coconut cream and use that for whipping**