Vegan Pineapple Coconut Dessert Cups
🌱 Vegan Pineapple Coconut Dessert Cups 🍍
These Vegan Pineapple Coconut Dessert Cups are creamy yellow pudding cups topped with shredded coconut. No dairy. No eggs. Crushed pineapple stays in the mix so every spoonful tastes like piña colada, minus the cocktail.
I love pouring these into small glasses so they look like party dessert. Chill them until they set. Warm pudding never holds a spoon. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Cups 💚
- 🌱 Completely vegan
- 🍍 Real pineapple
- 🥥 Coconut cream
- 🥄 Spoonable pudding
- 🧊 Make-ahead cups
- 🎉 Pretty in glasses
The Secret to Pudding That Sets
Drain the pineapple, then keep a little juice for flavor. Cornstarch needs a short simmer to thicken. Stir the whole time so it doesn’t lump. Fold the pineapple in off the heat so the fruit stays in bits instead of disappearing.
Frequently Asked Questions ❓
Fresh or canned pineapple? 🍍
Canned crushed pineapple is easiest. Fresh works if you chop it fine and drain it well.
Can I blend it completely smooth? 🥄
Yes. Blend before chilling if you don’t want fruit bits.
How long do they keep? 🧊
3 days in the fridge. Add the coconut topping right before serving.
🌱 Vegan Pineapple Coconut Dessert Cups
Ingredients 🛒
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup crushed pineapple, drained
- ⅓ cup sugar or maple syrup
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup shredded coconut, for topping
Instructions 👩🍳
- Whisk coconut milk, sugar, cornstarch, and salt in a saucepan until smooth.
- Cook over medium heat 5–8 minutes, stirring, until thick.
- Take off the heat. Stir in vanilla and the drained pineapple.
- Spoon into 6 glasses. Cool 20 minutes, then chill at least 4 hours.
- Top with shredded coconut before serving.
Nutrition
| Nutrient | Per cup (1/6) |
|---|---|
| Calories | 190 |
| Protein | 2g |
| Net carbohydrates | 18g |
| Total carbohydrates | 20g |
| Fiber | 2g |
| Total fat | 12g |
| Sodium | 35mg |
Estimates based on coconut milk pudding with crushed pineapple and shredded coconut. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- Toast the coconut for 3 minutes if you want more crunch on top.
- A squeeze of lime makes the pineapple taste brighter.
- If the pudding is thin, cook 1 more minute. It thickens more in the fridge.
- These are excellent cold, straight from the glass.
These Vegan Pineapple Coconut Dessert Cups are creamy, fruity, and finished with coconut. A yellow pudding that tastes like vacation. 🍍🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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