If you’re craving something sweet but want to avoid refined sugar, this light pineapple coconut cream bake is the perfect solution. Inspired by the creamy tropical dessert in the image, this healthier version uses natural sweetness from pineapple and a touch of honey or maple syrup instead of white sugar. The result is a soft, creamy, slightly tangy dessert with a delicate coconut topping that feels indulgent but stays diet-friendly. It’s ideal for anyone watching their sugar intake while still enjoying a comforting homemade treat.
Ingredients
For the creamy base
2 cups crushed pineapple (in natural juice, no added sugar)
1 cup plain Greek yogurt (low-fat or full-fat)
1 cup cottage cheese
3 large eggs
3 tablespoons honey or pure maple syrup
1 teaspoon vanilla extract
2 tablespoons cornstarch or arrowroot powder
For the coconut topping
½ cup unsweetened shredded coconut
2 tablespoons almond flour
1 tablespoon honey or maple syrup
1 tablespoon melted coconut oil
Optional garnish
Unsweetened whipped cream or coconut cream
Extra toasted coconut flakes
Preparation Method
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