Brazilian Pineapple Pavê: A No-Bake Icebox Trifle With Custard, Ladyfingers and Coconut

Ingredients for Brazilian Pineapple Pavê

This recipe makes one 9 x 13-inch dish or a 3-quart glass bowl, about 12 servings.

For the pineapple

• 1 medium ripe pineapple: peeled, cored and diced, about 4 cups.
• ½ cup sugar.
• ¾ cup water.

For the custard

• 2 cups whole milk.
• 2 large egg yolks.
• ¼ cup cornstarch.
• 1 can (14 oz) sweetened condensed milk.
• 1 cup heavy cream: or Brazilian-style table cream.
• 1 teaspoon vanilla extract.

For assembling

• 1 package (about 7 oz) crisp ladyfingers: about 24 cookies.

For the topping

• 1 cup sweetened whipped cream: optional.
• 1 cup shredded coconut: fresh or sweetened.

About the Ingredients

Fresh pineapple gives the best flavor and texture. Cooking it in syrup softens the fruit, deepens its sweetness and creates the syrup you will use to moisten the cookies. If you are short on time, use two 20-ounce cans of pineapple tidbits in juice; drain them, saving the juice, and simmer the fruit with ¼ cup sugar for 10 minutes.

In Brazil, cooks use champagne biscuits, crisp sugar-topped sponge cookies. In the US, the closest match is crisp Italian-style ladyfingers, sold in the cookie aisle or near the bakery. Vanilla wafers or plain graham crackers also work, though the texture will be a little different.

Many Brazilian recipes call for "creme de leite," a thick table cream. Heavy cream is an easy substitute and gives the custard a smooth, rich finish.

For the topping, freshly grated coconut is gorgeous and very traditional. Sweetened shredded coconut from the baking aisle is simpler and equally delicious.

A clear glass dish is best, so everyone can see the pretty layers from the side.