Strawberry Pina Colada Dessert
Prep time
Total time
A pretty, light dessert that combines pineapple and fresh strawberries with a hint of coconut. Makes a great dessert for a gathering where it can be served preportioned in slices or containers. Perfect for a mini dessert, too!
Recipe type: Dessert
Cuisine: American
Serves: 6 servings or 8-12 mini servings
  • 1 package cream cheese, 8 ounces
  • ¼ cup milk
  • 1 package sugar free vanilla instant pudding, four serving size
  • 1 can crushed pineapple, 8 ounces
  • ½ teaspoon vanilla
  • 1 container whipped topping, 8 ounces
  • ⅓ cup coconut
  • 1 cup sliced fresh strawberries, plus three large berries for garnish
  1. Toast coconut by placing in ungreased skillet over medium flame. When coconut begins to show a bit of brown, reduce heat and stir frequently to keep it from burning. When most of the coconut flakes are golden, remove from heat. This takes 5 minutes or less.
  2. Soften cream cheese by letting set out for an hour at room temperature OR by removing foil wrapper and putting in microwave at 50% for 15 seconds and repeating until soft.
  3. Beat softened cream and cheese and milk with mixer until smooth and fluffy.
  4. Add dry pudding mix, vanilla and undrained pineapple. Mix well.
  5. Gently stir in the whipped topping, reserving about ½ cup for garnish.
  6. Layer dessert, strawberries and coconut and a second layer of dessert mixture.
  7. Cover and chill until firm, about three hours. Can chill overnight.
  8. Garnish with remaining whipped topping. Sprinkle on a bit of toasted coconut and add a few sliced strawberries to each serving.
  9. Six servings or 8-12 mini servings.
Recipe by A Pinch of Joy at