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Pina Colada Merveilleux

Servings: 6 people

Ingredients

The Coconut Whipped Ganache

  • 200 g of couverture white chocolate chopped into small pieces
  • 180 g of coconut cream
  • 200 g of heavy whipping cream

The Meringues

  • 150 g of egg whites
  • 280 g of caster sugar
  • 2 tsp of cornflour
  • ½ tsp of vinegar

The Rum Soaked Pineapple

  • 1/2 sweet ripe pineapple
  • 1 tbsp of sugar
  • 3 tbsp of dark rum optional

To Assemble

  • 1 packet of desiccated coconut

Instructions

The Coconut Whipped Ganache

  • Roughly chop the white chocolate and set it aside in a large bowl.
  • In a small saucepan, gently heat the coconut cream until it starts to boil. Be careful not to heat it too quickly as it can stick the bottom of the pan and easily burn. Once it starts to boil, remove from the heat and pour over the chocolate. Whisk until smooth and glossy. Next, whisk in the cream, then place in the fridge for at least 12 hours.
  • The next day, whip the coconut ganache with an electric beater until stiff peaks form. Set it aside in the fridge until needed.

The Meringues

  • Preheat the oven to 120°C
  • Place the eggwhites in large bowl and beat with an electric mixer until foamy. With the mixer still running, slowly add the sugar to the eggwhites one spoonful at a time. Once all the sugar has been added, continue to beat until stiff peaks form (roughly 5 mins). Add the remaining ingredients and mix well to combine.
  • Fill 6 silicone half-sphere moulds (roughly 6cm -8cm in diameter) with the meringue. Bake for 30 minutes then remove from the oven. Using a teaspoon, scoop out a couple of spoonfuls of meringue from the middle (this is where you’ll hide the pineapple later). Place back in the oven for 2 hours. Allow to cool completely before demolding.

The Pineapple

  • Remove the core and skin from half a sweet, ripe pineapple. Finely dice it and place in a bowl with the sugar and rum. Set aside for at least 10 minutes.

To Assemble

  • Place the desiccated coconut on a large plate and set aside.
  • Fill the meringue with pineapple, using a teaspoon to pack it in as firmly as possible without breaking the meringue. Next use a spatula to cover the meringue in a thick coat of whipped ganache then roll it in the desiccated coconut, using your hands to shape it into a ball.
  • Serve with any leftover cream and pineapple on the side.