Why I End Up Making This Piña Colada Lasagna (Even When I Shouldn’t)
You know those recipes that sound a bit bonkers at first, but then you try it once and can’t stop thinking about it? That’s basically what happened with this Piña Colada Lasagna. The first time I threw this together was for a backyard BBQ—actually, I didn’t even plan to make dessert that day, but the weather was screaming for something tropical, and I had a can of pineapple just staring at me from the pantry. I might’ve also been influenced by a slightly overenthusiastic purchase of coconut cream. (Oops.)
My cousin didn’t believe me when I said I was making a lasagna that didn’t involve any noodles or tomato sauce… but she ate three slices. Maybe four. Don’t ask her, she’ll never admit it.
Why You’ll Love This (Or at Least Why My Crew Does)
I make this whenever I want the house to smell like a vacation. My family goes a bit wild for this—especially my aunt, who loves anything that reminds her of her Florida days. And honestly, it’s a lifesaver for summer potlucks or when I just want to use up random tins of pineapple and coconut cream that have multiplied in my pantry (no idea how they get there; they just do!).
Full disclosure: I once tried to shortcut the chilling time, and yeah, it got a little messy. But folks still scraped up every last bit with their forks, so I guess it wasn’t a total disaster. And if you’re a fan of desserts that feel a bit like a beach holiday in a dish, then you’re in the right spot.
Gather Up These Ingredients (With My Usual Swaps)
- 200g graham crackers (or plain digestive biscuits—honestly, whatever’s in the cupboard)
- 90g unsalted butter, melted (salted works too; I’ve done it in a pinch!)
- 250ml coconut cream (sometimes I cheat and use coconut milk, but it’s a tad less rich)
- 250g cream cheese (if you’re out, mascarpone will work but it’s, well, fancy)
- 1 cup powdered sugar (give or take a little, depending how sweet you like it)
- 1 tsp vanilla extract (my grandmother always swore by the real stuff, but the imitation is fine too)
- 1 can (400g) crushed pineapple, drained (sometimes I use pineapple tidbits and just mash them up a bit—don’t stress about it)
- 200g whipped topping or freshly whipped cream (I’ve used both and nobody complained)
- 50g shredded coconut (toasted if you’re feeling fancy, but untoasted is just as tasty)
- Handful of maraschino cherries for the top (totally optional, but they look so cheery)
- Optional splash of rum (dark or light—I won’t judge if you skip it, but it’s a nice nod to the cocktail!)
How I Throw It All Together (Mostly In the Right Order)
- Crush the crackers—I use the bottom of a mug because I can never find my rolling pin. Mix ‘em with the melted butter until it looks like wet sand. Press into the bottom of a 9×9 inch (or close enough) dish. Pop it in the fridge for, oh, 15 minutes or so. Unless you forget, in which case, 5 minutes is better than nothing.
- Mix the coconut cream, cream cheese, powdered sugar, and vanilla—I usually beat this with a hand mixer until it’s smoothish (don’t worry if there are a few lumps; no one’s grading you here). Here’s where I sometimes sneak a spoonful as ‘quality control’.
- Fold in the whipped topping—gently, so it stays fluffy. If you’re using homemade whipped cream, just fold it in and pretend you’re on Bake Off.
- Spread half the creamy mix over the crust. Looks a bit messy? All good. That’s what the next layers are for.
- Scatter the pineapple over that first creamy layer. Try to drain it well, or your lasagna will be a bit, er… droopy. (Happened to me once—still delish though!)
- Top with the rest of the creamy mixture. Smooth it out, but don’t sweat making it perfect.
- Sprinkle on the shredded coconut. Toasted or not, your call. Add cherries if you like, and if you’re feeling wild, drizzle that rum right over the top.
- Chill in the fridge for at least 4 hours (overnight is better, but who has that kind of patience?). The longer it sits, the more glorious it gets. Or so I tell myself when I don’t have time to wait.
Notes (AKA What I’ve Learned the Hard Way)
- If you forget to drain the pineapple, it’ll come out kind of soggy. Still good, but just, you know, wetter.
- I thought about doubling the coconut once—actually did it—and it was a bit much. Even for me.
- Don’t use low-fat cream cheese; it just doesn’t set right. Trust me, I’ve tried. Twice, embarrassingly.
Tried and Tested Variations (And One That Went Sideways)
- Once swapped in mango instead of pineapple. Pretty tropical, but not quite the same punch. Pineapple still wins in my book.
- I tried using chocolate graham crackers as the base—honestly, too strange. I thought it’d be like a Mounds bar, but nope. Maybe you’ll like it?
- Add a layer of sliced bananas in with the pineapple for an extra-fruity twist. My niece loved it.
Equipment (And My Usual Workarounds)
- 9×9 inch baking dish (or anything close; I once used a lasagna pan and just made a thinner version)
- Mixing bowls—one big, one small (or, honestly, I just wash the same one out halfway through if I’m low on clean dishes)
- Hand mixer (I’ve used a whisk by hand when I’m feeling up for a workout, but my arms complain)
- Something heavy to crush crackers (rolling pin, mug, wine bottle—go wild!)
How to Store It (If It Even Lasts That Long)
Cover tightly with cling film or pop a lid on the dish and keep in the fridge. Should last for up to 3 days, but—full honesty? In my house, it’s a miracle if there’s anything left after a day. I think this actually tastes better the next day, but nobody ever waits that long.
How I Like to Serve It
Cut generous squares (don’t fuss about making them perfect—nobody really cares), and I usually put out extra cherries and a sprinkle of coconut on the side. My brother insists on having his with a tiny umbrella stuck in for the full tiki effect. We once had a contest for the silliest garnish, but someone brought a plastic flamingo and, well, that’s a story for another time.
Hard-Earned Pro Tips (AKA: Don’t Rush This Bit)
- I once tried freezing it to speed up the chilling. Big mistake; it got icy and weird. Actually, I find it works better if you just let it sit in the fridge and forget about it for a while.
- If you’re taking it to a party, keep it chilled until the last possible second, or you’ll be serving Piña Colada soup (which, now that I think of it, could be a thing?)
FAQ—Stuff People Actually Ask Me
- Can you make this Piña Colada Lasagna ahead?
Oh, absolutely. In fact, I think it’s better after a night in the fridge—everything gets all friendly and the flavors meld. - Can I use fresh pineapple?
Sure! Just dice it up small, and make sure to drain off as much juice as you can, or you’ll end up with a soggy bottom (Mary Berry would not approve). - Is the rum really necessary?
Nope! It’s just a nod to the original cocktail. I skip it if kids are around, but when it’s just adults, why not? - What if I’m out of graham crackers?
Use any plain sweet biscuit, or even shortbread. I once used vanilla wafers, and it was pretty darn good. - Can I make this gluten-free?
Yep! Just grab some gluten-free cookies for the base. My friend who eats GF swears by Schär’s version (these ones).
One Last Thing (That’s Not Really About the Recipe):
If you’re in the mood for more tropical bakes, you might want to check out this Piña Colada Cake from King Arthur Baking—totally different vibe, but equally sunshiney. Or if you want to read about the actual origins of the piña colada (which I did while procrastinating), here’s a fun article.
Anyway, enjoy! And let me know if you end up inventing a version that outshines mine. Just don’t blame me if you find yourself making it for every family get-together from now on…
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 can (20 oz) crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold coconut milk
- 2 cups whipped topping (such as Cool Whip)
- 1/4 cup maraschino cherries, for garnish
Instructions
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1In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
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2In a large bowl, beat the cream cheese and powdered sugar until smooth. Fold in half of the whipped topping.
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3Spread the cream cheese mixture evenly over the crust. Top with an even layer of drained crushed pineapple.
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4In another bowl, whisk together the instant vanilla pudding mix and cold coconut milk until thickened. Spread the pudding layer over the pineapple.
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5Top with the remaining whipped topping and sprinkle with shredded coconut. Garnish with maraschino cherries.
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6Refrigerate for at least 2 hours before serving to allow the layers to set.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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