Pineapple-Coconut Entremets

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 can (20 ounces) crushed pineapple, drained
• 8 ounces cream cheese, softened
• 1/2 cup heavy whipping cream, whipped
• 1/2 cup confectioners’ sugar
• 1 1/2 teaspoons vanilla extract
• 1 package (3 ounces) ladyfingers, split

Instructions:

1. To make the coconut crust, preheat oven to 350°F. Spread shredded coconut on a baking sheet and bake for 5-7 minutes, until lightly toasted. Set aside to cool.
2. In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Stir in crushed pineapple and bring to a boil over medium heat. Cook, stirring constantly, for 2-3 minutes or until thickened. Remove from heat and let cool to room temperature.
3. In a large bowl, beat cream cheese until smooth. Gradually beat in cooled pineapple mixture. Fold in whipped cream and toasted coconut. Chill for 1-2 hours.
4. In a medium bowl, beat confectioners’ sugar, vanilla extract, and 1/4 cup heavy whipping cream until stiff peaks form.
5. To assemble the entremets, arrange ladyfingers in a single layer in six 6-ounce ramekins or custard cups. Spoon pineapple-coconut mixture over ladyfingers, dividing mixture evenly among ramekins. Spoon whipped cream on top of pineapple-coconut mixture. Cover and chill for at least 2 hours or overnight.

Serving Suggestions:

Serve the entremets chilled, topped with additional toasted coconut and a fresh pineapple wedge for garnish. This dessert is perfect for special occasions and gatherings!