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