How to make Piña Colada Lasagna?

Piña Colada Lasagna

Piña Colada Lasagna is a delightful dessert that combines the tropical flavors of pineapple and coconut with the creamy richness of a classic lasagna. Layers of coconut-flavored graham crackers are alternated with creamy coconut and pineapple filling, topped with whipped cream and toasted coconut flakes for a truly indulgent treat reminiscent of a refreshing piña colada cocktail.

How to make Piña Colada Lasagna?How to make Piña Colada Lasagna?

Learn how to make Piña Colada Lasagna. All the components are described by themselves.


– 2 cups graham cracker crumbs (about 200 g; from approximately 15 crackers)
– 3 tablespoons granulated sugar
– 1 cup toasted coconut flakes, divided
– 3/4 teaspoon kosher salt, divided
– 1/2 cup (1 stick) unsalted butter, melted
– 2 (8-ounce) blocks cream cheese, at room temperature
– 1 cup sweetened cream of coconut (such as Coco Lopez)
– 3/4 cup confectioners’ sugar
– 1/4 cup sour cream
– 1/4 cup fresh lime juice
– 1 packet (1/4 ounce) unflavored gelatin
– 8 3/4 ounces small square shortbread cookies (about 35 cookies)
– 1 1/4 cups pineapple juice
– 1 box (3 ounces) pineapple Jell-O
– 1 can (20 ounces) crushed pineapple
– 8 ounces store-bought whipped topping


1. In a large bowl, mix together graham cracker crumbs, granulated sugar, 1/2 cup coconut, and 1/2 teaspoon salt. Add melted butter and stir until well combined. Press the crumb mixture into the bottom of a 13″x9″ baking dish and freeze until firm, approximately 20 minutes.

2. While the crust sets, whisk together cream cheese, cream of coconut, confectioners’ sugar, sour cream, and remaining 1/4 teaspoon salt in a large bowl until smooth.

3. In a small heatproof bowl, microwave lime juice until warm, about 30 seconds. Sprinkle gelatin over the lime juice, stirring until the gelatin dissolves. Whisk the lime mixture into the cream cheese mixture until thoroughly combined. Pour the lime mixture over the frozen crust and refrigerate until set, about 1 1/2 to 2 hours.

4. Place an even layer of shortbread cookies on top of the coconut-lime layer, leaving some space between the cookies.

5. In a large heatproof bowl, microwave pineapple juice until warm, about 30 seconds. Whisk pineapple Jell-O powder into the juice until dissolved. Add crushed pineapple and mix well. Pour the pineapple mixture over the cookies and refrigerate until set, approximately 1 hour and 30 minutes.

6. Spread whipped topping over the pineapple layer, sprinkle with the remaining 1/2 cup coconut, and garnish with cherries.

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