• 90g biscuit crumb
  • 75g rice crispy
  • 20ml canola oil
  • 220g white chocolate - melted
  • 350g pineapple - pureed
  • 50g lime juice
  • 25g icing sugar
  • 12g cornflour
  • 40ml water
  • 180ml Anchor Cream
  • 5ml vanilla paste
  • 400g Anchor Cream Cheese
  • 100g Dewinkel Yoghurt
  • 380g pineapple compote (as per recipe) 



  1. Melt the white chocolate & oil together - stir in the crispies and crumbs and press into a prepared mould
  2. Bring pineapple, sugar and lime juice to the boil - thicken with cornflaour and water mixture and cool to room temperature
  3. Whisk cream, vanilla & sugar together 
  4. Soften the cream cheese and beat until smooth
  5. Whisk in the yoghurt and cooled pineapple compote 
  6. Fold in the cream
  7. Pipe onto prepared moulds and set in refrigerator for at least 3 hours
  8. Serve with Malibu salsa and coconut cream

Malibu, Pineapple and Mint Salsa 

  • 100g diced pineapple
  • 20ml lime juice
  • 50ml Malibu
  • 5ml vanilla paste
  • 30g icing sugar 
  • 5g chopped mint 



  1. Bring the lime juice, vanilla, Malibu and sugar to the boil and simmer for 2 minutes
  2. Stire in the pineapple and simmer for 2 minutes
  3. Remove from the heat and allow to cool before stirring in the chopped mint

Coconut Creme

  • 150ml coconut cream
  • 100ml Anchor Cream
  • 15g icing sugar
  • 5ml vanilla paste



Chill all ingredients in a bowl for 1 hour – whisk the chilled mixture to stiff peaks

The Result