Kuwaiti Chocolate Pineapple Biscuit Layers

Kuwaiti Chocolate Pineapple Biscuit Layers

Layers of chocolate cream, coffee-dipped digestive biscuits and crushed pineapple, set in the fridge until firm. No oven, no baking — thirty minutes of work and a few hours of patience.

In Kuwait, no-bake layered desserts like this turn up wherever people gather: Ramadan tables, family visits, and the afternoon when someone decides an hour before guests arrive that there ought to be something sweet.

This was and still is one of my favorite nostalgic desserts I remember from my childhood. My mom used to make it for us on weekends or when we had guests coming over and there would never be any leftovers. I still make it all the time when I'm craving something sweet, chocolaty and light but also indulgent in the Kuwait heat, which is basically all the time.

You must try it for yourself to understand why I love it so much, and I'm sure that you will love it too. And if you do try it, be sure to leave me a review or share your pictures. Bil Afya.

Kuwaiti Chocolate Pineapple Biscuit Layers

Dalal AlJaser

Servings

6-8

Prep Time

30 minutes

Calories

821

Cuisine

Kuwaiti Cuisine

Category

Desserts

The Kuwaiti no-bake dessert I grew up on: chocolate cream, coffee-dipped digestive biscuits and crushed pineapple, layered and left in the fridge to set. Thirty minutes of work, and never any leftovers.

Kuwaiti Chocolate Pineapple Biscuit Layers

Ingredients

  • 600g digestive biscuits
  • 1 cup milk
  • 1 tablespoon instant coffee
  • 250ml (1 cup) thick cream — in Kuwait we use qaimar (قيمر) — or 1/2 cup whipping cream
  • 50g butter, melted
  • 6–8 tablespoons cocoa powder
  • 10 tablespoons sugar
  • 1–2 cups crushed pineapple, drained (350–400g)
  • Shaved chocolate or cocoa powder, to garnish (optional)

Directions

  1. Mix half the milk with the instant coffee and 1 tablespoon of the sugar. Set aside.

  2. Blend the cream, melted butter, cocoa powder and the remaining sugar and milk until smooth.

  3. Dip the biscuits in the coffee milk and lay them in a single layer in a deep serving dish.

  4. Spread crushed pineapple over the biscuits, then chocolate cream.

  5. Repeat steps 3 and 4 to make a second layer.

  6. Cover the whole dish with the remaining chocolate cream.

  7. Refrigerate for 2–4 hours, until set.

  8. Decorate with shaved chocolate or cocoa powder and serve cold.
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