Creamy pineapple and coconut dessert slice




Prep Time


Cook Time

These flavours will transport you to a summer vacation during winter!



For the creamy pineapple and coconut dessert slice

  • 250g plain sweet biscuits
  • 125g butter — melted
  • 440g can crushed pineapple in juice
  • ¼ cup boiling water
  • 3 teaspoons gelatine
  • 500g cream cheese — softened
  • 395g can condensed milk
  • 2 teaspoons vanilla extract
  • 150ml cream
  • 1½ teaspoons icing sugar
  • 1 teaspoon vanilla extract
  • ½ cup flaked coconut — toasted


For the creamy pineapple and coconut dessert slice

  • Line a 30 x 22cm slice tin with baking paper.
  • To make the base, blitz the biscuits in a food processor until they resemble fine crumbs.
  • Add the butter and pulse to combine.
  • Press into the prepared tin and refrigerate while you make the base.
  • To make the filling, drain the pineapple, reserving ¼ cup of the juice.
  • Pour the boiling water into a small bowl and sprinkle the gelatine over the top. Stir until the gelatine dissolves. Leave to cool for 5 minutes.
  • Beat the cream cheese until smooth. Add the reserved pineapple juice, condensed milk and vanilla.
  • Beat in the gelatine mixture until well combined. Fold in the pineapple.
  • Transfer to the prepared tin and smooth the top. Refrigerate for several hours or overnight to set.
  • To serve, whip the cream until soft peaks form. Beat in the icing sugar and vanilla. Spread over the slice and sprinkle with the toasted coconut.