For a quick summer dessert, you can't get past these Pina colada parfaits. Creamy, fruity and crunchy, they're a mouthwatering option when entertaining.
Makes22
Prep time20 mins20 minutes
Ingredients
2½ cups chopped fresh pineapple
¼ cup mint leaves
250g cream cheese, softened
⅓ cup (75g) caster sugar
½ cup (125ml) coconut cream
350g Coles Bakery Lemon Madeira Cake, cut into 1cm cubes
Moist coconut flakes, toasted, to serve
Pineapple, extra, cut into wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Process pineapple and mint in a food processor until finely chopped.
Step 2
Use an electric mixer to beat cream cheese and sugar in a bowl for 2-3 mins or until smooth. Add coconut cream. Beat for a further 2 mins or until smooth.
Step 3
Divide one-third of the cream cheese mixture among four 1 cup (250ml) serving glasses. Top with half the cake. Top with half the pineapple mixture. Continue layering with remaining cream cheese mixture, cake and pineapple mixture, finishing with cream cheese mixture. Cover and place in the fridge for 2 hours or overnight.
Step 4
Sprinkle parfaits with coconut and decorate each glass with a pineapple wedge.
