These individual Mini Tropical Trifles are the perfect answer when you don't want to bake and need a dessert whipped up (literally!) in 10 minutes.
20 individual dessert cups
1 cup heavy whipping cream
1 tablespoon agave syrup
1 coconut pound cake (, cut into 1/2 inch pieces (regular pound cake would work too, if you can't find
optional: Toasted coconut flakes for garnish
equipment: Whipped Cream Dispenser
Stir the agave syrup into the heavy whipping cream. Pour into a chilled whipped cream dispenser and follow the dispenser instructions to make whipped cream. If not using a whipped cream dispenser, use a mixer (stand-up or hand mixer) to beat the heavy cream until whipped cream is formed, then add the agave and mix for another few seconds.
Prepare the dessert cups by alternating layers of coconut pound cake, whipped cream, pineapple, and whipped cream. Top with toasted coconut flakes, if desired, and serve chilled.