Pineapple Pavê is a beloved Brazilian no-bake dessert that layers buttery cookies with a creamy pineapple custard and whipped topping. It’s tropical, refreshing, and indulgently smooth—perfect for warm-weather gatherings or festive occasions. The name “pavê” comes from the French word “pavé,” meaning cobblestone, referring to the dessert’s layered structure. This version highlights the sweet-tart brightness of pineapple, balanced by a rich, velvety cream and a hint of coconut. It’s easy to assemble, requires no oven time, and gets better as it chills, making it a fantastic make-ahead treat.
Ingredients (Serves 8–10):
For the Pineapple Layer:
- 1 fresh pineapple, peeled, cored, and chopped (or 1 can pineapple chunks, drained)
- ¼ cup granulated sugar
- ½ cup water
- 1 tablespoon lemon juice
For the Cream Layer:
- 1 can (14 oz) sweetened condensed milk
- 2 cups whole milk
- 2 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ cup heavy cream (optional, for extra richness)
For Assembly:
- 1 package ladyfinger biscuits or Maria cookies
- ½ cup pineapple syrup (reserved from cooking the fruit)
- 1 cup whipped cream or whipped topping
- ½ cup shredded coconut (optional, for garnish)
- Fresh mint or pineapple slices for decoration (optional)
Instructions:
- Cook the Pineapple:
In a saucepan, combine the chopped pineapple, sugar, water, and lemon juice. Simmer over medium heat for 15–20 minutes, or until the pineapple is soft and the liquid has reduced slightly. Remove from heat and let cool. Strain the mixture, reserving the syrup for soaking the cookies. Set both aside. - Make the Cream Layer:
In a separate saucepan, whisk together the sweetened condensed milk, whole milk, cornstarch, and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency (about 8–10 minutes). Remove from heat and stir in the vanilla extract and heavy cream if using. Let it cool slightly. - Assemble the Pavê:
In a 9×9-inch glass dish or trifle bowl, begin layering the dessert. Start with a layer of cookies dipped briefly in the reserved pineapple syrup—don’t soak too long or they’ll fall apart. Next, spread a layer of the pineapple chunks, followed by a layer of the cream. Repeat the layers until all components are used, finishing with a layer of cream on top. - Top and Chill:
Spread the whipped cream or topping over the final cream layer. Sprinkle with shredded coconut if desired. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set. - Serve and Enjoy:
Garnish with fresh mint or pineapple slices before serving. Use a large spoon to scoop out generous portions, revealing the beautiful layers beneath.
Tips & Variations:
- Make it boozy: Add a splash of rum or coconut liqueur to the pineapple syrup for a grown-up twist.
- Add texture: Layer in chopped nuts or crushed cookies for crunch.
- Use canned pineapple: If fresh pineapple isn’t available, canned works well—just reduce the sugar in the syrup.
- Go tropical: Add diced mango or passionfruit pulp for a fruitier variation.
Pineapple Pavê is a celebration of creamy textures and tropical flavors, all wrapped up in a dessert that’s as easy to make as it is to devour. Want to try a chocolate-pineapple version or a coconut-lime twist next? I’ve got ideas for that too 🍍✨ Let’s keep the sweet inspiration flowing!
If you’d like a printable version or a layered trifle-style adaptation, just say the word.