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Piña colada tiramisu pots recipe

9 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

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.
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.

See more Summer dessert recipes