After a long period of quarantine, all we want is lying on a white sand beach, gazing at the turquoise sea and sipping Pina Colada…Pina Colada, with its coconut and pineapple flavors, resembles us the holiday with a tropical breeze. It was first invented by a Puerto Rican pirate, Roberto Cofresi, on the 19thcentury. It is made of simple yet well balanced ingredients, namely pineapple juice, coconut cream, rom and ice. Now, let me introduce you the dessert version of this magnificent cocktail.
There are 2 important points to keep in mind while preparing our dessert of Tropical Dream:
First, it is crucial to use fresh pineapple juice rather than the pasteurized ones in order to boost the flavor. Second, I strongly recommend to have a canned coconut juice rather than the “Coconut Drinks” in UHT cardboard packages.
I am offering 2 ideas of serving for the dessert, you can choose whichever you like.
Ingredients (3-4 pax):
– 1 big pineapple
– 2 cups canned coconut juice (400ml)
– 1/3 cup granulated sugar
– 3 table spoon corn starch
– 2 table spoon grated coconut
– Maraschino cherries for garnishing
– Cut the pineapple lengthwise and trough leaves into halves.
– Carve it as it is shown in the photos below.
– Put the carved out pineapple chunks and half of the other half of pine apple into the food processor, blend them. Then drain the juice.
– Put the pulp together with a table spoon sugar in a sauce pan, cook until the leftover juice evaporates. Then blend it with a hand blender to get the texture of a pureé.
– Distribute the pineapple pureé into a pudding bowl and the pineapple boat you had prepared by carving out. Sprinkle some grated coconut on the pineapple pureé.
– Slice or carve ball shaped pieces with a Parisian spoon out of the ¼ pineapple left. We will use them for garnishing.
– Whisk cornstarch, coconut milk, ¾ cup pineapple juice, sugar (1/3 cup minus 1 table spoon) in a saucepan, heat until boil and cook for 1 more minute after boiling. Remove from heat.
– Leave them cool until warm (meanwhile whisk it every minute)
– Ladle the pudding into pudding bowl and pineapple boat on the pineapple pureé.
– Cover them with plastic wrap, chill it in the refrigerator for minimum 2 hours.
– Garnish with pineapple slices, maraschino cherries and grated coconut before serving.