Coconut pineapple bliss cups are easy to serve at parties, Thanksgiving, or small get-togethers. I like serving them in individual glasses because they look neat and are quick to put together.
The caramelised pineapple goes well with the creamy coconut mousse and adds a sweet, tropical flavor. The buttery cake goes well with the creamy coconut and sweet pineapple. They look nice arranged on a dessert table, too.
How to Make Coconut Pineapple Bliss Cups
INGREDIENTS:
Ingredients for Pistachio Coconut Mousse
- 2 cups coconut milk
- 2½ tablespoons sugar, or to taste
- 1¼ teaspoons cardamom powder
- 3 tablespoons pistachios, crushed
- A pinch of saffron, soaked in 1 teaspoon warm water
- 1½ teaspoons cornstarch, mixed with 3 teaspoons water
Ingredients for Caramelised Pineapples
- 1 cup water
- 1 cup granulated sugar
- 4 tablespoons lemon juice
Ingredients for Pineapple Whipped Cream
- 2 cups pineapple, diced
- 2½ tablespoons sugar, or to taste
- Salt, to taste
For Assembly and Garnish
- 15 small cake rounds
- Slivered nuts of your choice, such as almonds, pistachios, cashews, or walnuts
- Golden sprinkles
Step-by-Step Instructions
1. Caramelise the pineapple: Heat a saucepan and add the diced pineapple, sugar, and salt.
Cook over medium heat for about 5 minutes, stirring occasionally. Avoid overcooking—the pineapple should still have a little crunch with some syrup left in the pan.
2. Prepare the coconut mousse: In another saucepan, gently heat the coconut milk. Add the sugar, cardamom powder, and crushed pistachios. Cook over medium heat for 5–6 minutes.
Once it starts to boil, stir in the cornstarch slurry and saffron water. Cook briefly until slightly thickened. The mousse should be smooth enough to pour, so don’t let it get too thick.
3. Make the pineapple whipped cream: Add the chilled heavy cream to a large bowl and whip until soft peaks begin to form. Gradually add the powdered sugar and pineapple essence while whipping. Once done, refrigerate until ready to assemble.
4. Prepare the cake layers: Use the same serving glass to cut out small cake rounds about ½ inch thick. Prepare 15 cake rounds and place one in the bottom of each serving glass.
5. Gently poke a few holes in each cake round with a fork or skewer. The holes help the mousse and other layers soak into the cake.
6. Pour about 1 tablespoon of the pistachio coconut mousse, or enough to create a layer about ½ inch thick, over each cake round.
7. Transfer the pineapple whipped cream to a piping bag and pipe a generous layer over the coconut mousse.
8. Spoon 2 spoonfuls of caramelised pineapple over the cream, then use the back of the same spoon to gently spread it into an even layer.
9. Garnish: Top with slivered nuts, a small dollop of pineapple cream, caramelised pineapple pieces, fresh mint, and golden sprinkles. You can serve the bliss cups fresh or refrigerate until you’re ready to serve.
Serve and Enjoy!
You can serve the bliss cups fresh or refrigerate until you’re ready to serve.
Important Recipe Notes:
- Transfer the cooked ingredients: Once the caramelised pineapple and coconut mousse are done, transfer them to separate bowls instead of leaving them in the saucepan. The residual heat can keep cooking them and change their texture.
- Go easy on the pineapple essence: Use the recommended amount, as too much pineapple essence can overpower the other flavors.
- Use any cake you like: You can use store-bought cake rounds or make your favorite cake at home.
- Serve chilled: Chill the dessert for at least 1 hour before serving so it has time to set. If making it ahead of time, keep the bliss cups refrigerated until ready to serve.
Coconut Pineapple Bliss Cups
Ingredients
Method
- Caramelise the pineapple: Cook diced pineapple, sugar, and salt over medium heat for 5 minutes. Keep the pineapple slightly crunchy with some syrup remaining.
- Make the coconut mousse: Heat coconut milk with sugar, cardamom, and pistachios for 5–6 minutes. Add the cornstarch slurry and saffron water, then cook until slightly thickened but still pourable.
- Make the whipped cream: Whip chilled heavy cream to soft peaks, gradually adding powdered sugar and pineapple essence. Refrigerate until needed.
- Assemble: Place a ½-inch cake round in each serving glass and poke a few holes with a fork. Add about ½ inch of coconut mousse, followed by a generous layer of pineapple whipped cream.
- Garnish: Top with slivered nuts, caramelised pineapple, a dollop of pineapple cream, fresh mint, and golden sprinkles.
- Serve: Serve fresh or refrigerate until ready to serve.