Four Milks Base Filling and Variations (Chocolate, Coconut, and Pineapple)

Prepare the pineapple sweet: place the diced pineapple and sugar in a saucepan and cook over heat.

After cooking the pineapple, drain off all remaining syrup (which can be used to moisten the cake) and set aside the cooked pineapple to cool completely.

For the cream base, vigorously whisk the dry milk powder together with the sweetened condensed milk in a bowl until any lumps are dissolved.

Add the heavy cream and coconut milk to the mixture of condensed milk and dry milk powder, and stir again to combine.

Transfer the entire mixture to a saucepan and cook over medium-low heat, stirring constantly.

Cook the cream until it reaches the point where it falls off the spoon in 'ribbons' or blocks onto the surface, without completely separating from the bottom of the pan (soft/creamy brigadeiro consistency).

Separate a portion of the base cream while it is still hot to transform it into the chocolate filling, adding the chopped chocolate and stirring until completely melted.

Cover the remaining base cream (four milks) with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming, and let it cool completely in the refrigerator.

For the coconut mousse, gently fold half of the chilled base cream together with the whipped topping base and the flaked coconut.

For the pineapple filling, mix the other half of the cold base cream with the drained and cooled pineapple sweet.