If you're over drinking your Pina coladas, then we have the perfect dessert for you! Our cheat's Pina colada pavlova is sunshine in a bowl. Coconut yogurt and pineapple get drizzled with a rum and passionfruit syrup and sit on top of a shop bought meringue for the ultimate easy pud!
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
219
Ingredients
435g
tin pineapple chunks in juice
2Tbsp.
white rum
1Tbsp.
caster sugar
300g
coconut yogurt alternative
3Tbsp.
icing sugar, sifted
2
ripe passion fruits
125g
meringue base, we used Waitrose Cooks' Ingredients
100g
maraschino or fresh cherries
Directions
Step 1In a small pan combine the pineapple, pineapple juice, rum
and caster sugar. Bring to a
simmer over medium heat,
occasionally swirling the pan
gently instead of stirring, to prevent the pineapple breaking
up. Bubble to reduce the liquid
until reduced and syrupy, about
10min. Remove from heat and
set aside to cool.
Step 2In a medium bowl mix together
the coconut yogurt alternative
with the icing sugar until smooth.
Halve the passion fruits, scoop
the pulp into the yogurt mixture
and swirl the mixture briefly
until marbled.
Step 3To assemble, once the
pineapple has cooled, spoon
the rippled coconut yogurt
on top of the meringue base.
Top with the pineapple mixture
and arrange the cherries on top.
Serve immediately.
If you don't need this dessert to be dairy-free, then you sub out the coconut yogurt for an equal amount of whipped double cream (with 2tsp icing sugar).
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
