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.
Piña Colada Parfaits
A rum-infused pineapple curd is layered with a thin cream cheese layer, and topped with coconut flavoured whipped cream, and toasted coconut flakes.
- 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).
Melaina from Rudi's Gluten Free Bakery says
Oh. My. Goodness. These look truly phenomenal! What an elegant yet light dessert to serve! Seeing as how it is Friday.. I’m thinking I might need to use up the fresh pineapple in my fridge with this recipe! 🙂
Oh, I would have loved to use fresh pineapple, but mine on the counter isn’t quite ripe yet. I’m thinking that it should work quite well, just pulse it in the food processor, or even dice it up and add enough pineapple juice to make 19 ounces. Yum! Happy Friday!
Lyndsay from CHARMED says
You, my dear friend, are Just. That. Fabulous. I can’t wait to make these!!!!!!!!!!!!!!!
So glad that you like them, Lyndsay! I can’t wait to see the video on Monday! 🙂
Betty Reimer says
Oh this looks amazing..I’m trying this one!
Just wanted to say I made it, had to use all pineapple juice no rum in the house. Shared it with some friends and they all loved it. Thanks for such an easy and great recipe.
Shirley @ gfe says
Finally making it over so I can comment here. I could make the all pineapple juice version and have one of these for breakfast … IF I had all the ingredients. MUST make that grocery store run! These look exceptional, Jeanine. Lucky dinner party guests those will be! Special thanks to your friend for not only looking out for her dinner guests, but also creating something wonderful for them … thanks to her dear talented friend, Jeanine! 🙂
Heather Porrill says
I love the toasted coconut, makes it look so great.
Thanks, Heather! I saw that big, chunky coconut, and had to buy it. Then find a way to use it. 🙂
I just calculated the nutritional information for these so I figured I would post it just in case anyone needs it.
Jeanine, where do you buy the large flake coconut? I’ve looked for it before and haven’t found it. Thanks!
I just sort of stumbled across it, Heather. A store in my town carries a variety of hard to find items, and I found it there (Stonybrook Pantry, if you’re ever close to Steinbach, MB).