Ingredients
Scale
- For the Coconut Cream Filling:
- 1 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- 1 tbsp gelatin powder
- 3 tbsp warm water
- For the Pineapple Core:
- 1 1/2 cups pineapple, finely chopped
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp cornstarch
- 1 tbsp water
- For the Golden Mirror Glaze:
- 1 cup white chocolate, melted
- 1/2 cup sweetened condensed milk
- 2 tbsp water
- 1 tbsp gelatin powder
- 1/2 tsp turmeric or gold coloring
- For the Coconut Crunch Coating:
- 1 cup toasted shredded coconut
- 1 tbsp melted butter
- 1 tbsp brown sugar
- Pinch of salt
- For Garnish (optional):
- Toasted coconut flakes
- Pineapple wedges
- Edible gold dust
Instructions
- Bloom gelatin in warm water and let dissolve completely.
- Cook pineapple, honey, lime juice, cornstarch, and water until thickened; cool completely.
- Whip cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream to soft peaks and fold into cream cheese mixture.
- Stir in shredded coconut and dissolved gelatin.
- Fill silicone molds halfway with coconut cream mixture.
- Add a small spoon of pineapple core into the center.
- Cover with more coconut cream mixture and freeze until firm.
- Mix melted white chocolate, condensed milk, water, gelatin, and gold coloring until smooth for glaze.
- Unmold frozen domes and pour mirror glaze evenly over them.
- Mix toasted coconut, butter, brown sugar, and salt; press lightly onto base or sides for crunch.
- Let set for 10–15 minutes before serving.
- Garnish with toasted coconut, pineapple wedges, and edible gold dust.
Nutrition
- Calories: 430
- Sugar: 33 g
- Fat: 28 g
- Carbohydrates: 39 g
- Protein: 5 g