This Easy Piña Colada Carlota combines the delightful flavors of the iconic tropical cocktail with the creamy layers of a classic Latin American dessert. Ideal for summer party desserts, this no-bake masterpiece is a hit with its refreshing burst of piña colada flavors.
Ingredients
Scale:
2 cups of coconut cream or coconut milk
1 cup of sweetened condensed milk
1 cup of heavy cream
1/4 cup of white rum (optional)
2 cups of crushed fresh pineapple or canned pineapple, well-drained
1/4 cup of pineapple juice
About 24 ladyfinger cookies or graham crackers
1 cup of shredded coconut, toasted
Fresh mint leaves for garnishing
Cherries for topping
Instructions
In a large bowl, whisk together the coconut cream, sweetened condensed milk, and heavy cream until smooth. Stir in the white rum if using.
In a separate bowl, combine the crushed pineapple with the pineapple juice.
To assemble, lay a single layer of ladyfinger cookies at the bottom of a 9x9-inch glass dish. Pour a portion of the cream mixture over the cookies and spread evenly.
Spread a layer of the pineapple mixture over the cream.
Repeat the layers, finishing with a cream layer on top. Sprinkle with toasted shredded coconut.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Before serving, garnish with fresh mint leaves and cherries.
