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Golden Pineapple Coconut Cheesecake Bombs with Molten Vanilla Core

  • Yield: 8 1x

Ingredients

Scale
  • For the Pineapple Coconut Cheesecake Mousse:
  • 1 cup pineapple puree
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • For the Molten Vanilla Core:
  • 1/2 cup vanilla pastry cream
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream
  • For the Golden Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Gold food coloring, as needed
  • For the Cookie Base:
  • 1 cup coconut cookie crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Pineapple cubes
  • Toasted coconut flakes
  • White chocolate curls

Instructions

  1. 1. Whisk vanilla pastry cream, condensed milk, vanilla extract, and heavy cream until smooth.
  2. 2. Pipe the mixture into small silicone molds and freeze until mostly firm but still soft in the center.
  3. 3. Bloom gelatin in warm water and let stand for 5 minutes.
  4. 4. Beat cream cheese and powdered sugar until smooth.
  5. 5. Mix in pineapple puree, shredded coconut, and vanilla extract.
  6. 6. Whip heavy cream to soft peaks and fold into the pineapple mixture.
  7. 7. Stir in dissolved gelatin until fully incorporated.
  8. 8. Fill silicone dome molds halfway with the cheesecake mousse.
  9. 9. Place a frozen vanilla core into the center of each mold.
  10. 10. Cover with remaining mousse and freeze until completely firm.
  11. 11. Combine white chocolate, condensed milk, dissolved gelatin, and gold food coloring until smooth and glossy.
  12. 12. Unmold the frozen bombs and place on a wire rack.
  13. 13. Pour the golden mirror glaze evenly over each bomb.
  14. 14. Mix cookie crumbs, melted butter, sugar, and salt, then press into small round bases.
  15. 15. Place each glazed bomb onto a prepared base.
  16. 16. Garnish with pineapple cubes, toasted coconut flakes, and white chocolate curls.
  17. 17. Chill for 10–15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 445
  • Sugar: 34 g
  • Fat: 30 g
  • Carbohydrates: 40 g
  • Protein: 6 g