Piña Colada Parfait

1. 1

   In a bowl, mix the pureed pineapple, lemon juice, vanilla extract and rum. Mix in the mascarpone (or whipped cream cheese) and desiccated coconut. Reserve a few pineapple chunks for decoration and fold the remainder into the mixture. In a separate bowl, whip the egg whites to stiff peaks, gradually adding the sugar while whisking. Stir in the egg yolks. Then fold into the pineapple mixture.

2. 2

   Cut out 4 - 4 x 10 inch strips of parchment paper. Place around the edges of 4 ramekins (2 inch high, 3 1/2 inch diameter), so that about 2 inches of paper extends above the edges. Spoon the mixture into the ramekins, up to the top of the parchment paper, and freeze for at least 4 hours. Remove the parchment paper and smooth the edges of the parfait with a hot knife. Decorate with coconut chips and the remaining pineapple chunks.

* Per serving · 4 servings · Values may vary.

No additional tips available.