Ingredients
- 1 can (20 oz) crushed pineapple (drained, reserve juice)
- 1 package ladyfinger cookies or plain tea biscuits
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 2 tablespoons sugar
- Shredded coconut (optional, for garnish)
Instructions
- Make the custard: In a medium saucepan, combine the whole milk, sweetened condensed milk, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens into a creamy custard. Remove from heat and let cool slightly.
- Prepare the ladyfingers: Dip each ladyfinger quickly into the reserved pineapple juice. Do not soak too long or they’ll get soggy.
- Assemble the layers: In a serving dish or trifle dish, layer dipped ladyfingers, spread a layer of custard, then a layer of drained crushed pineapple. Repeat layers until all ingredients are used, finishing with custard on top.
- Whip the cream: In a chilled bowl, whip the heavy cream with the sugar until soft peaks form. Spread whipped cream over the top layer of custard.
- Garnish: Sprinkle with shredded coconut if desired.
- Chill: Cover and refrigerate for at least 4 hours (overnight is best) to let flavors meld and dessert set.
- Serve: Scoop into bowls and enjoy!
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