Pandan Coconut & Pink Pitaya Strawberry Icebox Cake
FRIDAY JUST GOT A WHOLE LOT YUMMIER! Celebrate the weekend with the ultimate no-bake dessert masterpiece—our Pandan Coconut & Pink Pitaya Strawberry Icebox Cake! This creamy, dreamy celebration cake is built with layers of vibrant pandan coconut and brilliant pink pitaya fillings, crispy vanilla wafer cookies, and topped with a bright layer of blitzed freeze-dried strawberries. Made 100% plant-based and stunningly colorful using Suncore Foods® Emerald Pandan Leaf Powder and Suncore Foods® Pink Pitaya Powder, it’s the most delicious way to welcome the weekend!
16 oz (454g) cream cheese, softened
14 oz (396g) can sweetened condensed milk
2 cups (480g) heavy whipping cream
7g powdered gelatin
35g cold water, for blooming gelatin
5 tbsp Suncore Foods® Emerald Pandan Leaf Powder
3 tsp Suncore Foods® Pink Pitaya Powder
¼ tsp coconut extract
Strawberry Powder Layer:
Freeze-dried strawberries, blitzed into a fine powder
Assembly:
1 box vanilla wafer cookies, plus extra for topping
Topping:
Homemade whipped cream
Coconut flakes
Click Here for Step-by-Step Directions ▼
1. Make the Cream Filling — In a small bowl, sprinkle the gelatin over the cold water. Let bloom for 5–10 minutes. Microwave for about 10 seconds, just until completely dissolved. Allow it to cool slightly, but do not let it set. In a large mixing bowl, beat the softened cream cheese until completely smooth. Mix in the sweetened condensed milk until creamy. In a separate bowl, whip the heavy cream to medium peaks. Slowly whisk a few tablespoons of the cream cheese mixture into the dissolved gelatin to temper it. Then mix the gelatin mixture back into the remaining cream cheese mixture until fully incorporated. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Divide the cream filling evenly into two bowls. For the Pandan Coconut Filling, mix in 5 tablespoons Suncore Foods® Emerald Pandan Leaf Powder and ¼ teaspoon coconut extract. Mix thoroughly until evenly colored and combined. For the Pink Pitaya Filling, mix in 3 teaspoons of Suncore Foods® Pink Pitaya Powder until evenly colored.
2. Assemble — Line a loaf pan with parchment paper.
3. Layer In This Order:
Vanilla wafer cookies
Pandan Coconut Filling
Vanilla wafer cookies
Pink Pitaya Filling
A layer of blitzed freeze-dried strawberry powder
Vanilla wafer cookies
Pandan Coconut Filling
Vanilla wafer cookies
Pink Pitaya Filling
4. Cover tightly and refrigerate overnight to allow the cookies to soften and the cake to fully set.
5. Finish — The next day, remove the cake from the pan using the parchment paper. Make and spread or pipe homemade whipped cream over the top and finish with coconut flakes.
