Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk (or whole milk)
- 1 cup heavy cream (or whipping cream)
- 1 can (20 oz) crushed pineapple (drained, reserve some juice)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons sugar (optional, if you like it sweeter)
- 1 package ladyfinger biscuits or Maria cookies
- ½ cup pineapple juice (reserved from the can or extra juice)
- Shredded coconut (optional, for topping)
Instructions
1️⃣ Make the cream:
In a medium pot, combine sweetened condensed milk, evaporated milk, and cornstarch (if using). Cook over medium heat, stirring constantly, until it thickens slightly. Remove from heat and stir in the heavy cream. Let it cool a bit.
2️⃣ Prepare the pineapple:
Add the drained crushed pineapple to the cream mixture. Stir well.
3️⃣ Assemble:
Dip the biscuits briefly in the reserved pineapple juice (do not soak too much). In a glass dish, layer biscuits, then pour some of the cream mixture on top. Repeat layers until all cream and biscuits are used, ending with the cream on top.
4️⃣ Chill:
Cover with plastic wrap and refrigerate for at least 4 hours (overnight is better).
5️⃣ Garnish & Serve:
Sprinkle shredded coconut on top if you like. Serve chilled and enjoy!
If you’d like, I can help you adjust it for different servings or a twist — just ask! 🌟🍍