Luscious Luau: A Tropical Hawaiian Dessert for Two

Allergens

Milk, Coconut

Ingredients

• 30ml coconut milk 20g caster sugar 100g fresh pineapple, diced 15g butter 100g white chocolate, finely chopped 40g shredded coconut, toasted 1 passion fruit, halved and pulp separated from the seeds 1 lime, zested and juiced Mint leaves, for garnish

Instructions

1. In a small saucepan, combine the coconut milk and sugar over medium heat. Cook until the sugar has dissolved, stirring occasionally. Remove from heat and let it cool to room temperature.
2. In a double boiler or microwave, melt the butter and white chocolate together, then set aside to cool slightly.
3. In a food processor or blender, pulse the diced pineapple until smooth. Strain the puree through a fine mesh sieve into the cooled coconut milk mixture. Stir in the lime zest and juice.
4. Pour the pineapple mixture into two martini glasses or dessert cups. Gently swirl the white chocolate mixture on top of each glass, creating a marble effect.
5. Sprinkle each glass with half of the toasted shredded coconut. Top with a generous scoop of the pineapple puree.
6. Finish with a dollop of passion fruit pulp and garnish with mint leaves. Serve immediately.

Chef’s Insight

This recipe is inspired by the vibrant flavors and colors of Hawaiian cuisine, perfect for a tropical getaway or a taste of paradise.

Notes

The combination of creamy coconut milk, sweet pineapple, and tangy passion fruit creates a perfect balance of flavors in this tropical dessert.