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Piña colada tiramisu pots recipe

Piña colada tiramisu pots recipe

6 ratings

Love Piña coladas? Love tiramisu? Then our Piña colada tiramisu is the dessert for you. Pineapple chunks are layered with rum-infused sponge fingers and coconut cream for a low-effort pudding that’s sure to hit the spot. See method

  • Serves 4
  • 20 minutes to prepare, plus optional chilling time
  • 442 calories / serving

Ingredients

  • 425g can pineapple chunks in juice
  • 2 tbsp white rum (optional)
  • 12 sponge fingers
  • 125g mascarpone
  • 150g Greek style coconut yogurt
  • 100ml coconut cream
  • 2 tbsp caster sugar
  • 4 tbsp coconut, finely sliced
  • 4 cocktail cherries, to serve

Each serving contains

  • Energy

    1840kj
    442kcal
    22%
  • Fat

    28g 40%
  • Saturates

    20g 102%
  • Sugars

    36g 39%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 41.5g Protein 5.3g Fibre 2.6g

Method

  1. Strain the pineapple chunks over a shallow bowl. Pour the rum into the bowl, if using. Snap the sponge fingers into halves and dip half of them in the pineapple juice for 5 seconds at a time. Divide between tumblers or cocktail glasses and drizzle another ½ tbsp of the juice into each glass.
  2. Beat the mascarpone, yogurt, coconut cream and caster sugar together, until smooth and slightly thickened. Spoon half the mixture over the soaked sponges. Top with half the pineapple chunks and repeat, finishing with a layer of pineapple. Scatter over the coconut and serve with a cocktail cherry. Chill for up to 4 hours if you like a firmer set.

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