Use leftover cakes to make this amazing pineapple condensed milk dessert!

Ok, if you ask me what type of food I really miss, I'd say there are quite a few but amongst the top 3, is a dessert that we always had during New Year Eve or Easter back in Brazil and it is called Pave, which is made from layers of a heavenly vanilla pastry cream, pineapples and either lady's finger cookies or, in this case, leftover cakes or panettone and let me tell you, this dessert is so comforting, so delicious, so family pleasing that it feels like a hug in a bowl. Watch the video and see for yourself, how divine and easy to make this dessert is!
INGREDIENTS:
4 cups of panettone cut into bite-size pieces
One large can of pineapples and its juice
• For the pastry cream:
One cup of vegan, sweetened condensed milk
700 of vegan milk of your choice
1 teaspoon vanilla essence
1/3 cup of thick coconut cream
3 tablespoons of vegan butter
3 tablespoons of cornstarch
METHOD:
In a medium pot at all the ingredients for the pastry cream, stir until all is incorporated, then turn on the heat to medium low and stir it continuously with the help of a whisk until the cream becomes thick and creamy
Cover the cream with a clingfilm, making sure that the film is touching the surface of the cream, then put it in the fridge for at least six hours
Once the cream is cold enough, transfer it to a mixer and mix for three minutes at medium speed
Cut the pineapples into small bite-size pieces and put them in a plate, and add the pineapple juice to another plate
Now to assemble the dessert, we are going to add a little bit of the cream to the bottom of a dish, then we are going to dip each piece of the panettone into the pineapple juice and place them in the dish on top of the cream until the cream is totally covered with a panettone pieces
Now we are going to distribute the pineapple on top of the panettone and finish the dessert by adding the remainder of the cream on the top of the pineapples
Cover the desert with a cling film, put it in the fridge and allow it to cool for at least three hours, but better overnight, then it’s ready to serve.
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[@susanneaggerholm2171]

I have used leftover cake to make delicious desserts for the past 30 years for my children and I continue, it's such a great way to not waste food. Great recipe 🤤

[@mariabatlles7032]

Lovely, thank you. I'm going to try it with tinned peaches. 😊💜

[@LindaCasey]

?? Huh ?? What the hell is 'leftover' cake ???? 🤣🤣

[@ushere5791]

i would definitely use canned peaches for this--YUM!!

[@Theheavydress]

This looks beautiful! It's like part tiramisu, part bread pudding, all delicious. I wish I had access to true Italian Panettone like you, Jana! One question, If I don't have the coconut cream on hand is there a substitute? Could I just use a little less plant milk and more butter? Thanks again for another elegant and economical recipe ❤
I make your recipes often and they never fail!! My favorites are the seitan cordon bleu (I just made a cheesy broccoli filled version!) and your savory biscuit cake. I've made so many different flavor variations and I get asked to make the savory cake all the time by my partner. Sending my love, you look glowing!

[@davidthescottishvegan]

Another awesome recipe Chef Jana and love 🥰 that it reduces food waste.

[@tamcon72]

It looks so delicious I'm very sorry I don't have the ingredients to make it! Could buy them, though! Thanks for posting : )

[@BigIndianBindi-jy1cz]

Thank you Miss Pa3cia

[@angela14962002]

❤❤❤💛💛💛

[@iwona228]

Where are you from?

[@ChefJana]

Brasil 🇧🇷😍