Cherry Pineapple Delight Recipe

About this recipe

A refreshing and creamy dessert featuring layers of cherry, pineapple, and a crunchy pecan-vanilla wafer crust. Perfect for a light and satisfying dinner treat.

Ingredients

• 100G Ginni'S Raw Pecans 100g
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 0.25 Kg Sterilgarda Mascarpone 250g
• 300G Berryworld Blueberries
• - Silver Spoon Granulated Sugar
• 250Ml Ktc Coconut Oil 250ml

Instructions

1. 1. In a saucepan, melt 1/4 cup of coconut oil over low heat. Let the mixture cool and chill in the refrigerator until slightly thickened.
2. 2. In a mixing bowl, cream together 1 cup of granulated sugar and 250g of mascarpone until smooth. Fold in 1/2 cup of blueberries.
3. 3. Once the mixture has thickened, whip the plant-based double cream until stiff peaks form. Gently fold the whipped cream into the mixture, then fold in the mascarpone mixture with blueberries until well combined.
4. 4. In a separate bowl, combine 1/2 cup of melted coconut oil with 1/2 cup of chopped pecans. Mix until evenly coated.
5. 5. Press all but 1 cup of the pecan mixture into the bottom of a 9 x 13-inch dish to form a crust.
6. 6. Spread the cream and blueberry mixture evenly over the crust.
7. 7. Sprinkle the reserved 1 cup of pecan mixture evenly over the top.
8. 8. Chill the dessert in the refrigerator for at least 4 hours or until fully set. Serve cold and enjoy!