Tropical Pineapple Tiramisu

We mix the cream cheese with powdered sugar, 1 tbsp vanilla, and sweetened condensed milk until smooth.

In a separate bowl, we whip the whipping cream with the cold milk until it firms up.

We fold the whipped cream into the cream cheese mixture gently until fully combined and creamy

We open the can of pineapple and separate the pieces from the juice.

We dice the pineapple pieces into small cubes.

We mix the pineapple juice with coconut milk.

We briefly dip the ladyfinger biscuits into the juice and coconut milk mixture

In a Pyrex dish, we layer the dipped ladyfingers, then add a layer of the cream mixture, followed by diced pineapple, and repeat the layers as desired

We cover the dish and refrigerate it for at least 4–5 hours until set

We top the dessert with grated white chocolate and toasted shredded coconut.

To prepare the pineapple sauce: We place one can of pineapple with its juice in a saucepan over low heat

We add 1/2 cup of sugar and 1 tablespoon of vanilla, then stir until the sugar is completely dissolved.

We dissolve 2 tablespoons of cornstarch in 1 tablespoon of cold water, then add it to the saucepan while stirring continuously

We let the mixture boil gently until it thickens slightly

We add 2 teaspoons of butter, then turn off the heat and let the sauce cool completely before using.

Drizzle the pineapple sauce over the dessert after it has cooled.