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Tropical Pineapple Coconut Crystal Hearts with Glossy Finish

A tropical dessert featuring a pineapple coconut mousse heart with a creamy coconut core, finished with a glossy crystal glaze and garnished with pineapple, toasted coconut, and edible gold flakes.

  • Yield: 8 1x

Ingredients

Scale
  • For the Pineapple Coconut Mousse:
  • 2 cups pineapple puree
  • 1 cup heavy cream
  • 1/2 cup cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/2 cup coconut cream
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Coconut Cream Core:
  • 3/4 cup coconut cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Glossy Crystal Finish:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1 drop yellow food coloring (optional)
  • For Garnish (optional):
  • Fresh pineapple cubes
  • Toasted coconut flakes
  • Edible gold flakes

Instructions

  1. Bloom gelatin for the coconut cream core in cold water for 5 minutes.
  2. Warm the coconut cream slightly and stir in the gelatin until dissolved.
  3. Mix in powdered sugar and vanilla extract.
  4. Pour into small heart-shaped silicone inserts and freeze until firm.
  5. Bloom gelatin for the mousse in cold water for 5 minutes.
  6. Beat cream cheese, sugar, pineapple puree, coconut cream, and vanilla extract until smooth.
  7. Warm a small portion of the cream and dissolve the gelatin, then mix into the pineapple mixture.
  8. Whip the remaining cream to soft peaks and fold into the mixture.
  9. Fill heart-shaped molds halfway with mousse.
  10. Place a frozen coconut cream core in the center of each mold.
  11. Cover with remaining mousse and smooth the tops.
  12. Freeze for at least 6 hours or until completely firm.
  13. Bloom gelatin for the glossy finish in cold water.
  14. Heat sugar, water, and condensed milk until steaming.
  15. Remove from heat and stir in gelatin and white chocolate until smooth.
  16. Add vanilla extract and optional food coloring, then blend until glossy.
  17. Cool the glaze to about 90°F (32°C).
  18. Unmold frozen hearts and place on a wire rack.
  19. Pour the glossy crystal finish evenly over each heart until fully coated.
  20. Refrigerate for 30 minutes before serving.
  21. Garnish with pineapple cubes, toasted coconut flakes, and edible gold flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 34 g
  • Fat: 19 g
  • Carbohydrates: 39 g
  • Protein: 4 g