Pina Colada Dessert

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	2 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Mix the mascarpone and low-fat quark together well in a bowl. Drain the pineapple and collect the juice. Add about 8 tablespoon of the pineapple juice to the cream and mix.
Then gradually stir in the grated lemon zest, lemon juice, coconut milk and powdered sugar and stir until everything is nice and creamy. Now fold in the pineapple pieces until they are evenly distributed in the cream.
Put the coconut rusks in a freezer bag, it is best to put this bag again in a freezer bag so that there is no mess if the inner bag breaks and chop the rusks into small crumbs with a rolling pin.
Now distribute the rusk crumbs evenly over the cream so that they form a kind of lid. It is best to finish the dessert 1 - 2 hours before serving so that the rusk can absorb the liquid in the cream and get a slightly doughy consistency. At least that`s how it tastes best for me.
If you prefer an alcoholic variant, you can simply replace the coconut milk with Batida de Coco.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.