Step 1

Remove the outside of the pineapple and cut the flesh into cubes.

Step 2

Heat a pan and add the pineapple, sugar, and mint leaves. Close with a lid and cook until the pineapple is soft (about 10 minutes). If it starts to burn, add 2-3 tablespoons of water.

Step 3

Pour the finished pineapple into a blender and puree until smooth.

Step 4

Dissolve the gelatin in cold water. Leave to swell for 10 minutes. Then heat it on low heat. Do not let it boil. Set aside to cool.

Step 5

After the gelatin has cooled, add ¼ of the pineapple puree and mix well.

Step 6

In a bowl, mix the cream cheese, heavy cream, coconut yogurt, powdered sugar, and lemon zest until smooth and well combined.

Step 7

Add the rest of the pineapple puree and mix until well combined.

Step 8

Crush the biscuits in a blender.

Step 9

Melt the butter in a microwave or over low heat in a deep pan.

Step 10

Pour the butter over the biscuits and mix until the ingredients are combined.

Step 11

To the bottom of 4 glasses or jars, add 2-3 tablespoons of the crushed biscuits mixture.

Step 12

Divide the cream cheese mixture between the four glasses, and then top with one more layer of crushed biscuits, followed by the pineapple puree.

Step 13

Leave in the refrigerator for about 3 hours or overnight.

Step 14

Add fresh mint when serving.