Earlier this week, my friend Lyndsay contacted me in a panic. She is hosting her husband’s boss and his wife for a cocktail/dessert party, and the wife is gluten intolerant. Not sure what to serve, she turned to me for help.
For me, the hardest part was figuring out which recipe to create for her. Lyndsay is an amazing cook, but still a fairly new baker. I didn’t want her to have to run out and buy a bunch of ingredients she may never use again, and I didn’t want her to worry about using the wrong products and accidentally get the boss’ wife sick.
I decided that these Piña Colada Parfaits were the perfect cocktail dessert for her get together. A rum-infused pineapple curd is layered with a thin cream cheese layer, and topped with coconut flavoured whipped cream, and toasted coconut flakes. The perfect ending to the evening.
- 1/2 cup granulated sugar
- 1 Tbsp cornstarch
- 2 eggs, beaten
- 1/2 cup rum (of your choice, you can also use more pineapple juice)
- One 19 oz. tin of crushed pineapple, with the juice
- 1/2 cup unsalted butter, cut into pieces
- 1 1/2 cups whipping cream
- 1/2 cup confectioners’ sugar
- 1/2 tsp coconut extract
- 4 oz. softened cream cheese
- 1/4 cup large flaked coconut
- In a medium saucepan, whisk together the granulated sugar and cornstarch. Whisk in the eggs, rum and crushed pineapple with juice.
- Stirring constantly with a rubber spatula or wooden spoon, heat the mixture over medium heat until it thickens, about 10 minutes. Remove from heat and stir in a few of the pieces of butter at a time, stirring until they have melted before adding more butter. Repeat until all of the butter has been melted into the curd.
- Scrape pineapple mixture into a bowl and place plastic wrap directly over top of the curd. This will keep a skin from forming on the curd. Place in refrigerator and cool completely.
- To toast the coconut, place the coconut in a frying pan over medium heat. Stir and keep an eye on it until the coconut begins to brown. Remove to a plate before it darkens too much. Allow to cool.
- In a deep bowl,beat the whipping cream, confectioners’ sugar and coconut extract with an electric mixer until stiff peaks form.
- In another small bowl, beat the cream cheese until soft and smooth. Stir in about 1 cup of the whipped cream mixture.
- Line up 6 serving glasses, approximately 5-6 ounces each. Carefully spoon in the pineapple curd, trying to keep the sides of the glasses clean.
- The cream cheese mixture is the next layer. To get this layer into the glasses easily, place the mixture into a plastic bag and snip the corner off it. You can then pipe it in without getting the glass all dirty.
- Divide the remaining curd between the 6 glasses.
- Carefully spoon (or use a piping bag fitted with a large star tip) the coconut whipped cream on top of the parfaits. Sprinkle each dessert with the toasted coconut.
- Pineapple curd can be made up to 1 day in advance. The parfaits can be assembled up to 6 hours in advance (more if you don’t put the whipped cream on until serving).
This recipe is linked to Weekend Potluck.