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No-Bake Pina Colada Cake

A tropical, no-bake dessert featuring caramel-glazed pineapple, a coconut-pineapple filling, and a crunchy biscuit base, perfect for summer gatherings or picnics.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Base and Topping
  • 1 packet Ladyfingers or crushed cookie base Use as a base layer.
  • 400 ml coconut milk Gives a rich, tropical flavor.
  • 200 ml heavy cream Whipping cream for a creamy texture.
  • 1 small can condensed milk Adds sweetness and creaminess.
  • 1 cup pineapple juice Use juice from the syrup of canned pineapple.
Filling
  • 1 packet pineapple or coconut flavored gelatin For setting the filling.
  • 1 tablespoon rum Optional, for flavor.
  • To taste Toasted shredded coconut For decoration.
Pineapple Layer
  • 1 Liquid caramel For covering the mold.
  • 1 can Pineapple slices in syrup Well drained for layering.

Method
 

Preparation
  1. Cover the mold with liquid caramel and place the pineapple slices at the bottom.
  2. Prepare the base with ladyfingers or cookies mixed with butter and press them into the mold.
Filling
  1. Heat the coconut milk with the cream without boiling.
  2. Dissolve the gelatin in the hot pineapple juice.
  3. Add the condensed milk and rum if using. Mix everything until integrated.
  4. Pour the mixture over the base and pineapple.
Chilling and Serving
  1. Refrigerate for at least 6 hours or preferably overnight.
  2. Unmold carefully and decorate with toasted shredded coconut.
  3. Slice with a hot knife for clean lines and serve cold.

Notes

Keep the cake chilled and store covered in the refrigerator for up to 4 days. Do not freeze.