This tropical dessert is inspired by the popular Pina Colada cocktail originating from Puerto Rico, with all the flavours immediately transporting you to a white, sandy beach of the Caribbean.
Raise your hand if you are ready to pack your bag and head off to a dreamy, white sandy Caribbean beach. I certainly am, but I guess it will be a while before I am back boarding a long-haul flight.
In the meantime, I will continue to travel the world in my kitchen, though the traditional flavours found in destinations near and far.
More recently, another favourite thing to do in the kitchen is making desserts based on popular drinks. So far, I’ve ticked off the Bellini (twice) and Campari. Which means, there is a lot more left to work with and I am determined to slowly work my way through an additional good number of dessert versions of my favourite (or otherwise popular) cocktails.
Check out my recipes for a delicious Bellini Mousse, Bellini Panna Cotta and Campari Cream if you are curious to try more cocktail inspired desserts.
This Pina Colada mousse has all the tropical flavours one would associate with the Caribbean: sweet, juicy pineapple, slightly sweet and nutty coconut and finally of course the underlying sweet, toasted sugar profile of rum.
For this recipe, I have used fresh pineapple which gives the mousse an extra punch, but you could as well use canned pineapple.
In addition, whilst Pina Colada typically asks for white rum, I have used a dark one here. But really, any good rum would work well here.
Recipe: Pina Colada Mousse
Serves 6
1 pineapple (about 1 kg)
150 ml coconut milk
100 g sugar
1 vanilla pod
25 ml rum
8 sheets white gelatine
3 tablespoons lime juice
250 ml whipping cream
Method
Cut off the top and bottom of the pineapple, then remove the remaining skin. Slice in half lengthwise, lay pineapple on the flat cut side and cut in half lengthwise again. Remove the core by cutting it out at an angle.
In a bowl, soak gelatine in cold water for about 10 minutes.
Puree 500 g of the pineapple and add in a saucepan together with the coconut milk, sugar, seeds of the vanilla pod and rum. Bring to a boil, reduce heat, and let simmer for about 10 minutes, stirring occasionally.
Wring out the gelatine, add to the pineapple-coconut mix and stir until completely dissolved.
Stir in the lime juice and set aside to let cool completely.
Whip the cream stiff and carefully combine into the pineapple-coconut mix.
Distribute over 6 dessert bowls or glasses. Garnish with pineapple slices.
Carrots and Tigers 