Pineapple custard, coconut whipped cream and cherries make this no bake cake a tropical treat!
There’s nothing quite like an ice cold pina colada with it’s pale-yellow, lusciousness resting in a frosty class with droplets of condensation slowly running down the side. I love every part of it except for the ice cold part. I can’t do cold drinks quite like I used to. I have always suffered from brain freezes, but they’ve intensified with age. Or I assume it’s age related, it seems as though most crappy things are related to getting older. Brain freezes suck the joy out of everything; ice cream, milkshakes, popsicles, smoothies. It’s no fun.
If you can’t drink a pina colada you eat one. Last year I made this pina colada pineapple upside down cake and now this summer I tried a pina colada no bake cake! They are both wonderful, but it is hard to beat no-bake treats! This recipe starts with a simple custard. Sure you could argue that opening up a box of instant pudding would just be quicker. I personally think in the time it takes to whip up the pudding you could just as easily have made this custard. Plus there is no artificial aftertaste.
And you could say the same for the whipped cream, but again, there’s no aftertaste with homemade and it’s all so simple. Plus by making your own whipped cream, you can add the coconut flavoring! Be sure to use cream of coconut and not a can of coconut milk that you find in the Asian aisle of your grocery store. I found mine near the drink mixers in my Kroger store. I did add spiced rum to my custard, rum extract would work just as well.
Just like this vanilla coconut ice box cake, the graham crackers soften and taste almost like actual cake while the custard is smooth and so creamy. Cherries and Toasted Coconut bring home the pina colada feel and flavor. I’ll never miss that frosty drink with this dessert around!
- 27 graham crackers squares
- 1 cup of sugar
- 6 egg yolks
- 4 tablespoon cornstarch
- Pinch of salt
- 2 ½ cups heavy cream
- 1 cup pineapple juice
- 2 teaspoons spiced rum
- 1 cup heavy cream
- 2 tablespoons cream of coconut
- 2 tablespoons sugar
- Toasted coconut, cherries for garnish
In a saucepan, stir together the egg yolks, sugar, and cornstarch over medium heat. Add a pinch of salt. Slowly stream in heavy cream until incorporated. Continue to cook the mixture on low heat until it has thickened. Remove from heat and stir in pineapple juice. Pour custard through a fine mesh sieve. Stir in rum. Place a piece of plastic wrap over the top of the custard and refrigerate for at least 30 minutes.
Layer 9 graham crackers in the bottom of an 8-inch square pan. Pour a 1/3 of the custard onto the crackers. Top with another layer of crackers and repeat process until the custard is gone. Top cake with the final layer of crackers. Refrigerate for another 30 minutes.
Just before serving whip the heavy cream on a high speed with an electric mixer. Slowly add in the sugar and the cream of coconut and continue to whisk until heavy peaks form. Spread whipped cream over cake and top with cherries and toasted coconut just before serving.
With the exception of the cream of coconut and the rum, this recipe was made with all Kroger brand products.
Amount Per Serving Calories 504 Total Fat 31g Saturated Fat 18g Cholesterol 168mg Sodium 200mg Fiber 1g Sugar 32g Protein 5g