Directions

1. Make the Cream

• In a saucepan, combine condensed milk, whole milk, cornstarch, and egg yolks.

• Cook over medium heat, stirring constantly until thickened.

• Remove from heat and stir in vanilla extract.

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• Set aside to cool slightly.

2. Prepare the Pineapple Sweet

• Simmer pineapple jam or crushed pineapple for 15–20 minutes until slightly reduced but still moist.

• Let cool before assembling.

3. Make the Topping (Option 1 – Traditional)

• 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).

• Beat egg whites with 1 tbsp sugar until soft peaks form.

• Gradually pour in hot syrup while continuing to beat.

• Add lemon juice and whisk until slightly warm.

Alternative Topping (Easier Version)

• 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

1. In a large dish or tray, layer:

   • Champagne biscuits

   • Pineapple jam

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   • Prepared cream

   • Topping

   • Grated coconut

2. Repeat the layers as needed.

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3. Finish with more coconut and pineapple chunks on top (optional).

4. Refrigerate for at least 6 hours, preferably overnight.

 Time & Serving

• Prep time: 25 minutes

• Chill time: 6+ hours

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• Total time: ~6.5 hours

• Serves: 8–10

 Tips & Variations

• Soak the biscuits briefly in pineapple juice or light syrup for softer layers.

• 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.