Carlota de piña (layered pineapple and Maria cookie dessert)
Cooking Con Claudia · ♥ 2.2K likes · 27.9K views · 4 min video
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Ingredients
Method
Techniques
- 20 oz pineapple slices
- 1½ packets Galleta Marias
- 1 packet unflavored gelatin
- ¼ cup pineapple juice
Dissolve the packet of unflavored gelatin in a quarter cup of the pineapple juice; let hydrate 5 minutes.
Dissolving the gelatin in pineapple juice
- 1 can coconut milk
- 1 can sweetened condensed milk
- 3 tbsp freshly squeezed lime juice
Blend the pineapple slices, a can of coconut milk (or evaporated milk) and a can of sweetened condensed milk on the lowest setting to crush the pineapple; add 3 tablespoons lime juice and the gelatin.
Lightly grease a springform pan, spread a little of the mixture on the bottom and cover it with a layer of Maria cookies.
Layering with Maria cookies
Add a thick layer of mixture covering all the cookies, shake level, and repeat the layers until the mixture is used up.
- crushed pineapples
- cherries
Garnish the top with crushed pineapple, crushed cookies and cherries.
Garnishing and chilling
Chill in the refrigerator overnight or at least 4 hours; unlatch the springform to serve.
Unlatching and tasting