Description
A light and tropical treat with layers of cake crumbs soaked in sweet rum syrup and a luscious coconut milk and pineapple mix.
Ingredients
- 1 cup rum
- 1/2 cup sugar
- 1/4 cup water
- 2 cups coconut milk
- 2 cups diced pineapple
- 1 cup cake crumbs (or ladyfingers)
- 1/2 cup whipped cream
- Optional: toasted coconut flakes for garnish
Instructions
- Make the Rum Syrup: In a saucepan, combine the rum, sugar, and water. Heat over medium heat until the sugar dissolves, and then allow to cool for about 10 minutes.
- Prepare the Coconut Mixture: In a mixing bowl, combine the coconut milk and diced pineapple, stirring until well-mixed.
- Layer the Base: In a serving dish, layer the cake crumbs or ladyfingers evenly across the bottom.
- Soak the Cake: Drizzle the cooled rum mixture generously over the cake layer, ensuring every crumb is soaked.
- Add the Coconut Mix: Pour the coconut milk and pineapple mixture over the layered cake, spreading it evenly for complete coverage.
- Chill Out: Cover the dish and chill in the refrigerator for at least 120 minutes, allowing the flavors to meld together.
- Serve and Enjoy: Top with whipped cream and sprinkle with toasted coconut flakes if desired, and serve cold.
Notes
For best results, use quality rum and allow the dessert to chill properly. Customize to taste with different fruits or flavors.