Pineapple Coconut Tropical Blossoms
Tropical pineapple-coconut blossoms with a shortbread base, creamy coconut layer, and white chocolate glaze.
- Yield: 9 1x
Ingredients
Scale
- For the Pineapple Filling:
- 2 1/2 cups fresh pineapple, finely chopped
- 1/3 cup granulated sugar
- 1 tbsp lime juice
- 1 tsp vanilla extract
- 2 tsp cornstarch
- 2 tbsp water
- For the Coconut Cream Layer:
- 1 1/2 cups heavy cream
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1 tsp coconut extract
- 1 cup shredded coconut, finely toasted
- For the Shortbread Base:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the White Chocolate Coconut Glaze:
- 1 cup white chocolate, melted
- 2 tbsp coconut cream
- 1 tsp coconut extract
- 1/2 cup shredded coconut, finely chopped
- For Garnish (optional):
- Fresh pineapple wedges
- Toasted coconut flakes
- Mint leaves
Instructions
- Preheat oven to 350°F (175°C). Mix flour, butter, powdered sugar, vanilla, and salt until a soft dough forms. Press into a baking tray and bake until lightly golden. Cool completely.
- Cook pineapple with sugar and lime juice until softened. Stir in cornstarch mixed with water and cook until thickened. Add vanilla and cool.
- Whip mascarpone, heavy cream, powdered sugar, coconut extract, and toasted coconut until fluffy.
- Spread the cooled shortbread base with pineapple filling evenly.
- Layer coconut cream mixture over the pineapple layer and smooth the top.
- Chill until fully set, then cut into floral blossom shapes using a cookie cutter.
- Mix melted white chocolate with coconut cream and coconut extract to form a glaze, then drizzle lightly over each blossom.
- Sprinkle with chopped coconut for texture and finish.
- Garnish with pineapple wedges, toasted coconut flakes, and mint leaves before serving.
Nutrition
- Calories: 370
- Sugar: 24g
- Fat: 23g
- Carbohydrates: 36g
- Protein: 5g