Ingredients
Crust:
2 cups finely crushed vanilla wafers
3 tablespoons sugar
7 tablespoons butter, melted
2/3 cup chopped macadamia nuts
Roasted Pineapple jam:
3 1/2 cups chopped fresh pineapple
5 tablespoons light brown sugar
1/2 cup sugar
3 tablespoons cornstarch
(Add water as needed)
Coconut layer:
12 ounces cream cheese
3/4 cup powdered sugar
16 ounce can grated coconut, syrup well drained
4 ounces white chocolate, melted
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
2/3 cup heavy whipping cream, whipped
Pineapple Whip layer:
1/3 cup pineapple juice
4 tablespoons pineapple jello
4 ounces cream cheese
1/2 cup powdered sugar
3 ounces white chocolate, melted
1 cup heavy whipping cream, whipped
Topping:
Sweetened whipped cream
Pineapple flowers
Pineapple wafers
Coconut flakes
Directions
Crust:
Preheat oven to 375 degrees. Lightly spray a 9.5-inch deep pie plate with nonstick cooking spray. In a large bowl, combine ground cookie crumbs, sugar and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 6-8 minutes or until crust is lightly toasted. Remove from oven; let cool. Sprinkle macadamia nuts over crust.
Roasted Pineapple jam:
Preheat oven to 400 F. In a large bowl, add pineapple; crush lightly with a masher. Toss pineapple with light brown sugar. Spread pineapple onto a medium, rimmed baking sheet. Roast 12-15 minutes or until pineapple starts to brown lightly around edges and is deep golden. Spoon the roasted pineapple with its juices into a saucepan. Stir in sugar and cornstarch. Cook over medium heat until mixture thickens. Let cool. Set aside.
Coconut layer:
In a large bowl, beat together cream cheese and powdered sugar. Beat in coconut, white chocolate, and extracts until well combined. Fold in whipped cream. Spread over crust. Refrigerate 4-5 hours or until set.
Pineapple Whip layer:
In a small saucepan, bring pineapple juice to boil. Stir in jello until well dissolved. Let cool. Beat cream cheese and sugar in a large bowl with a mixer. Beat in jello mixture and melted white chocolate. When mixture is cooled, fold in 3/4 cup pineapple jam and whipped cream until well combined. Spread remaining pineapple jam over top of coconut layer; top with pineapple whip. Refrigerate until set.
Topping:
Spread or pipe whipped cream over top of pipe. Add toppings to preference.