How to make: Piña Colada

Here at Fazenda, we’re very excited to announce that we have an updated desserts menu arriving at all our restaurants in September!

On this week’s blog, we want to share our brand-new ‘Piña Colada’ dessert. This refreshing, light and balanced creation from our Executive Chef Fran Martinez blends the classic flavours from the well-known cocktail into a unique, edible form.

About the Dessert

The idea behind this fantastic dessert is that despite its complexity, it is completely free from any allergens, and is also vegan.

Consisting of a pineapple marmalade that’s topped with a rum sponge, creamy coconut ice-cream and a Piña Colada foam, this delightful dessert is finished with lyophilized (freeze-dried) pineapple and cherry. Served in a bespoke glass, it tastes perfect when you dig your spoon deep to reach every flavour!

Recipe

We want to share the recipe for this fantastic dessert with you so you can make it at home, Fazendeiros. Despite some ingredients being quite technical, they can easily be swapped for substitutes that are just as tasty – we’ll mention the alternatives in the methods below.

Everything we'll need for this recipe

Everything we’ll need for this recipe

Pineapple Marmalade

2 Diced pineapples
500ml Pineapple juice
250g Sugar
25g Cinnamon
1tbsp Xanthan gum

Combine all the ingredients into a saucepan and cook slowly for 30 minutes, and then leave it to cool.

Combine all the ingredients into a saucepan and cook slowly for 30 minutes, and then leave it to cool.

Spoon this into the bottom of the glass once cool.

Spoon the marmalade into the bottom of the glass once cool.

Coconut Ice-cream

800ml Creamy coconut milk
200g Sugar
5g Salt
20g Xanthan gum

Add the sugar and xanthan gum to chilled coconut milk, and add it to an ice-cream machine. If you don’t have one, then blend the ingredients together using a food processor and place it in the freezer. If you’d prefer it to be a little bit sweeter, more sugar or vanilla pods can be added to sweeten the flavour.

Add a generous amount of ice-cream on top of the delicious marmalade

Add a generous amount of ice-cream on top of the delicious marmalade

Rum Sponge

400g Gluten free self-raising flower
1tbsp Baking powder
200g Granulated sugar
400ml Coconut milk
200g Margarine
3tbsp Rum
2tbsp Honey

Start by pre-heating the oven to 160 degrees Celsius. Combine all of the dry ingredients, and then do the same with the wet ingredients separately. Doing this means that when the two mixtures are combined, we get a much more consistent batter. Add this batter to a greased cake mould and place it into the oven, and bake for 30/35 minutes.

Dice the sponge and place a handful of them on and around the ice-cream

Dice the sponge and place a handful of them on and around the ice-cream

If you don’t have the time or ingredients to create the sponge, Madeira cake will be just as effective.

Piña Colada Foam

400ml Coconut milk
1 Green coconut (for the flesh)
200ml Pineapple Purée
40g Sugar
20g Xanthan gum

Combine all the ingredients into a food processor and blend. Pour the mixture into a 1 litre siphon, and add a charge of nitrous oxide. Shake well for a couple of minutes and chill for two hours.

Add the foam, creating a deliciously frothy coating.

Add the foam, creating a deliciously frothy coating.

If you don’t have the ingredients to make this delicious foam, a coconut yogurt can be used as a tasty substitute.

Finish this dessert with a sprinkle of the lyophilized pineapple and cherry

Finish this dessert with a sprinkle of the lyophilized pineapple and cherry

It's a perfect combination of flavours with a unique presentation.

It’s a perfect combination of flavours with a unique presentation.

 

Are you going to give this dessert a try when it’s available at Fazenda? In the meantime, we’d love to see your creations if you give this recipe a go over on our Facebook, Instagram and Twitter, Fazendeiros.