Enjoy summer with all the flavor of this piña colada charlotte! The best part is that it is made with economical and easy-to-find ingredients, like coconut cream, coconut pieces, and pineapple sticks.
2 envelopes unflavored gelatin powder, hydrated and melted
1/2 cups shredded coconut
2 cups canned pineapple, cut into cubes
mini pineapple cookie bars
canned pineapple, sliced
maraschino cherries
shredded coconut, dehydrated
Preparation
2h 30 mins
Low
Beat the cream cheese with a mixer with a whisk attachment until it doubles in volume. Gradually add the coconut cream while the mixer is running, until fully incorporated and has a smooth and firm consistency, then add the melted gelatin gradually and beat for 5 seconds, just until combined.
Add the coconut and pineapple to the previous mixture in the same bowl and mix gently until combined. Set aside the piña colada mousse.
Place pineapple sticks around a 20 cm diameter ring or round mold, pour a portion of the coconut mousse, add the mini pineapple sticks to create a layer of cookies, and repeat the process until the ring is filled. Refrigerate the piña colada charlotte for 2 hours or until set.
Unmold the piña colada charlotte and place pineapple slices on top of the cake for decoration. Cut a slice and enjoy this charlotte!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?