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 Recipes   •   San Marcos   •   Pineapple and vanilla dessert with coconut cookies

Pineapple and vanilla dessert with coconut cookies



  • 1 can of San Marcos Pineapple Slices with Syrup (560gr)
  • 2 Tbsp Unsalted Butter
  • 2 Sachets of Unflavored Gelatin (14g)
  • ½ cup Condensed Milk
  • 1 cup Milk
  • 2 Eggs
  • 200g Chopped Coconut Bars
  • ½ cup Greek Natural Yogurt (optional)
  • 6 Peppermint Branches (optional)


01. Chop the pineapples and set the syrup aside.

02. Caramelize the butter with the pineapple chunks and divide in three parts.

03. Mix the gelatin sachets with ¼ cup of cold water and let it curdle. Pour into a pot filled with milk, heat and let it dissolve.

04. Blend the eggs with the condensed milk, vanilla and gelatin mixture.

05. Pour half of that mixture in 6 different glasses and refrigerate until hard. Then, add one Tbsp of pineapple chunks and fill each glass with cookies, add more milk mixture and let it sit. Serve and decorate with the remaining pineapples and cookies.

San Marcos tip: You can add one tsp of Greek yogurt and peppermint leaves as decoration.

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