Directions
1. Make the Cream
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In a saucepan, combine condensed milk, whole milk, cornstarch, and egg yolks.
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Cook over medium heat, stirring constantly until thickened.
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Remove from heat and stir in vanilla extract.
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Set aside to cool slightly.
2. Prepare the Pineapple Sweet
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Simmer pineapple jam or crushed pineapple for 15–20 minutes until slightly reduced but still moist.
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Let cool before assembling.
3. Make the Topping (Option 1 – Traditional)
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In a separate saucepan, mix 1 cup sugar and ½ cup water.
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Heat without stirring until a stiff syrup forms (10–15 minutes).
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Beat egg whites with 1 tbsp sugar until soft peaks form.
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Gradually pour in hot syrup while continuing to beat.
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Add lemon juice and whisk until slightly warm.
Alternative Topping (Easier Version)
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Beat egg whites with 4 tbsp sugar until stiff.
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Gently fold in 1 cup whipped heavy cream for a lighter mousse-like finish.
Assembly
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In a large dish or tray, layer:
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Champagne biscuits
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Pineapple jam
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Prepared cream
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Topping
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Grated coconut
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Repeat the layers as needed.
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Finish with more coconut and pineapple chunks on top (optional).
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Refrigerate for at least 6 hours, preferably overnight.
Time & Serving
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Prep time: 25 minutes
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Chill time: 6+ hours
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Total time: ~6.5 hours
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Serves: 8–10
Tips & Variations
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Soak the biscuits briefly in pineapple juice or light syrup for softer layers.
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Swap the coconut for toasted almonds or shaved white chocolate for texture.
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Want it more tropical? Add mango chunks or a layer of passionfruit puree.
