Paradise Hotel
Indulge in tropical bliss with the "Paradise Hotel" dessert, a show-stopping no-bake treat designed to transport your taste buds to a sun-soaked island getaway. This layered masterpiece begins with a buttery crushed digestive biscuit base, followed by a luscious coconut cream and cream cheese layer that melts in your mouth. Topped with a vibrant pineapple compote made from juicy chunks, and crowned with velvety vanilla whipped cream and toasted coconut flakes, every bite bursts with exotic flavor and texture. Perfect for parties or casual gatherings, this easy-to-make recipe requires minimal prep time and delivers maximum wow factor. Serve it chilled for the ultimate refreshing treat, and watch your guests savor the magic of paradise in every slice!
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Recipe Information
Ingredients
- 200 grams crushed digestive biscuits
- 100 grams unsalted butter
- 250 grams cream cheese
- 200 milliliters coconut cream
- 100 grams powdered sugar
- 300 grams pineapple chunks
- 50 grams granulated sugar
- 1 tablespoon cornstarch
- 200 milliliters whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons toasted coconut flakes
Instructions
Prepare the base: Crush the digestive biscuits into fine crumbs and combine them with melted butter in a mixing bowl. Mix until the texture resembles wet sand.
Press this mixture into the bottom of a round springform pan (about 20 cm in diameter) to form the base. Place it in the refrigerator to set while preparing the next layer.
In a separate bowl, beat the cream cheese, coconut cream, and powdered sugar together until smooth and creamy. Spread this mixture over the chilled biscuit base evenly, and return the pan to the refrigerator.
Prepare the pineapple topping: In a saucepan, combine the pineapple chunks, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens into a glossy topping (about 5 minutes). Let the mixture cool before spreading it over the cream cheese layer.
Whip the whipping cream with vanilla extract until soft peaks form. Spoon or pipe the whipped cream over the pineapple layer evenly.
Sprinkle the top with toasted coconut flakes for garnish and additional texture.
Chill the entire dessert in the refrigerator for at least 2 to 3 hours to set completely before serving.
Carefully remove the springform pan ring, slice into portions, and serve chilled.
Nutrition Facts
Calories |
4807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.5 g | 412% | |
| Saturated Fat | 198.6 g | 993% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 2114 mg | 92% | |
| Total Carbohydrate | 453.3 g | 165% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 326.0 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
