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🍰 No-Bake Piña Colada Cake

339 kcal · 30 min · 4 servings

No-Bake Piña Colada Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the cookies in a freezer bag.
  2. 2. Crush the cookies into fine crumbs.
  3. 3. Melt 150 g of butter in a pot.
  4. 4. Mix the melted butter with the cookie crumbs.
  5. 5. Spread the cookie mixture into a springform pan.
  6. 6. Press the mixture down firmly.
  7. 7. Place the pan with the base in the refrigerator.
  8. 8. Soak the gelatin in cold water.
  9. 9. Rinse the lemon under hot water.
  10. 10. Grate about 2 teaspoons of lemon zest finely.
  11. 11. Cut the lemon in half.
  12. 12. Squeeze the juice from the lemon halves.
  13. 13. Drain the pineapple in a sieve.
  14. 14. Collect some of the pineapple juice.
  15. 15. Place 400 g of cream cheese in a bowl.
  16. 16. Add 250 ml of coconut milk.
  17. 17. Add 80 g of raw cane sugar.
  18. 18. Add 100 g of coconut flakes.
  19. 19. Add the grated lemon zest.
  20. 20. Add 1 tablespoon of lemon juice.
  21. 21. Add 50 ml of pineapple juice.
  22. 22. Stir the mixture until smooth.
  23. 23. Place the whipping cream in a tall container.
  24. 24. Whip the cream until stiff.
  25. 25. Use a hand mixer with a whisk attachment.
  26. 26. Squeeze the soaked gelatin leaves.
  27. 27. Warm the gelatin in a pot.
  28. 28. Use a medium heat setting.
  29. 29. Heat the gelatin until it is liquid.
  30. 30. Stir 1 to 2 tablespoons of the cream cheese mixture into the liquid gelatin.
  31. 31. Mix the gelatin mixture into the rest of the cream in the bowl.
  32. 32. Fold the whipped cream into the cream cheese mixture.
  33. 33. Fold the pineapple chunks into the cream cheese mixture.
  34. 34. Spread the cream over the cookie base.
  35. 35. Sprinkle the cake with 5 tablespoons of coconut flakes.
  36. 36. Place the cake in the refrigerator for at least 3 hours.
  37. 37. Enjoy!
  38. 38. Tip: For even more Piña Colada flavor, add 2 tablespoons of rum to the cream.

Nutrition per serving