Pineapple Delight
Description
This Pineapple Delight is the kind of dessert that feels like a sunny vacation in a glass dish. We’ve kept all the tropical charm while lightening up the ingredients — no Cool Whip, no sugary crust, just clean layers of texture and flavor. Perfect for warm weather, weekend potlucks, or just keeping something feel-good in the fridge.
Layered Ingredients
Instructions
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Make the crust
In a medium bowl, mix crushed crackers, melted butter, and maple syrup until the texture resembles wet sand
The mixture should press together easily without feeling greasy
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Press and chill the base
Firmly press the crust into the bottom of an 8x8-inch glass dish or pie plate
Place in the fridge while you make the fillingChilling helps the crust firm up and hold its shape
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Mix the filling
In another bowl, stir together drained crushed pineapple, Greek yogurt, vanilla, and a pinch of sea salt
Mix gently to keep the yogurt thick and fluffy
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Layer and top
Spread the pineapple mixture evenly over the chilled crust
Sprinkle with shredded coconut
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Chill and serve
Cover and refrigerate for at least 2 hours until set
Serve chilled, either spooned or sliced
Lymph-Friendly Tips
Using full-fat Greek yogurt instead of whipped topping gives this dessert creaminess with gut-friendly probiotics. The pineapple adds bromelain, a gentle enzyme that may help support lymphatic flow and reduce puffiness.
Real-Life Moment
This is one of those recipes I bring to gatherings when I want something sweet that still feels “safe.” No Cool Whip, no weird aftertaste — just layers that taste like a sunny day.
Smart Ingredient Tip
If you’re using maple syrup to sweeten the crust or filling, be sure it’s 100% real maple syrup — not maple-flavored corn syrup, which can sneak in unnecessary inflammation.
Make-Ahead Friendly
This dessert needs at least 2 hours to chill, but you can prep it the night before. Just hold off on adding any final topping (like shredded coconut or crushed pretzels) until just before serving.
Frequently Asked Questions
Can I make this dairy-free?
Yes — use a thick coconut or almond-based yogurt in place of dairy yogurt. Make sure it’s unsweetened and not too watery.
Can I bake the crust ahead of time?
Definitely. You can bake it up to 2 days ahead and keep it tightly wrapped in the fridge until you’re ready to layer and chill.
Can I freeze it?
Not ideal. The texture of the yogurt layer may get icy. It’s best stored in the fridge and eaten within 2 days for the best consistency.
Can I use canned pineapple?
Yes — just make sure it’s packed in 100% juice and drained very well. You want minimal extra liquid in the final layers.