Ingredients
Equipment
Method
- Whisk coconut cream, rum, sugar, and vanilla extract until combined and sugar dissolves.
- Dice pineapple finely and pat dry thoroughly to remove excess moisture.
- Beat mascarpone, powdered sugar, and coconut extract until smooth.
- Whip heavy cream to stiff peaks in a chilled bowl.
- Fold whipped cream into mascarpone mixture gently until airy and smooth.
- Toast coconut flakes in a skillet until golden, then cool.
- Dip ladyfingers briefly in coconut rum mixture and arrange in a single layer in a dish.
- Spread half of the mascarpone filling evenly over the ladyfingers.
- Scatter half of the pineapple over the cream layer.
- Repeat with another layer of soaked ladyfingers.
- Spread remaining mascarpone filling over the top evenly.
- Top with remaining pineapple pieces.
- Cover and refrigerate for at least 8 hours or overnight.
- Before serving, sprinkle toasted coconut flakes on top and garnish if desired.
Notes
Dip ladyfingers quickly to avoid sogginess. Ensure mascarpone is at room temperature before mixing. Drain pineapple thoroughly to prevent excess moisture. Chill overnight for best texture and flavor. For alcohol-free, replace rum with pineapple juice and coconut extract.