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Pina Colada Carlota

A refreshing Mexican dessert made with layers of Maria cookies soaked in pineapple juice and a creamy coconut filling, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert, Summer Dessert
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pineapple Cookie Soak
  • 1.5 cups 1 and 1/2 cups pineapple juice Canned, fresh, or from the crushed pineapple can
  • 2 tablespoons rum (optional) Enhances the pina colada flavor
  • 1 teaspoon coconut extract (optional) Deepens the coconut flavor
  • 2 packs Maria cookies Approximately 280g total, enough for 4 layers in a standard loaf tin
For the Coconut Cream Cheese Filling
  • 225 g full-fat cream cheese, softened
  • 1 can 400ml full-fat coconut cream Refrigerated overnight and use only the solid cream
  • 1 can 397g sweetened condensed milk
  • 1 can 432g crushed pineapple, drained Drained very thoroughly
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 each Juice of 1 lime About 2 tablespoons
For the Topping
  • 1/2 cup toasted coconut flakes
  • na Fresh pineapple slices or rings For decoration
  • na Maraschino cherries or fresh cherries For a classic visual
  • na Extra crushed pineapple Scattered for texture and color

Method
 

Preparation
  1. Drain the crushed pineapple thoroughly by pouring it into a fine mesh sieve and pressing to remove liquid.
  2. Prepare the cookie soaking liquid by combining pineapple juice, rum, and coconut extract in a shallow bowl.
  3. Make the coconut cream cheese filling by beating softened cream cheese until smooth, then adding condensed milk, lime juice, and vanilla.
  4. Add the solid coconut cream and beat until incorporated, then fold in the thoroughly drained crushed pineapple.
Assembly
  1. Line a loaf tin with cling film, leaving overhang.
  2. Dip each Maria cookie in the soaking liquid for 2-3 seconds and place in the tin.
  3. Spread a layer of the coconut cream filling over the cookies and repeat layering until all are used, finishing with filling on top.
Chill and Serve
  1. Cover with cling film and refrigerate for a minimum of 4 hours, preferably overnight.
  2. Unmould by inverting the tin and carefully peeling off the cling film.
  3. Decorate with toasted coconut, fresh pineapple slices, and cherries before serving.

Notes

Store covered in the refrigerator for up to 4 days. This dessert does not freeze well. Use a timer for soaking the cookies to ensure they don't become too soggy.