Toasted Coconut Dacquoise with Orange Pineapple Ice Cream – a delicious recipe with pineapple, heavy cream, milk, sugar, salt, eggs. Easy to follow and perfect for any occasion.
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1
Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl.
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2
Pour juice through a fine-mesh sieve into a small bowl.
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3
Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use.
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4
Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved.
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5
Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking.
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6
Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180F on thermometer, 3 to 5 minutes (do not let boil).
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7
Immediately pour through sieve into cleaned bowl and stir in zest, orange and lemon juices, and reserved pineapple juice.
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8
Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
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9
Preheat oven to 350F.
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10
Spread coconut evenly in a shallow baking pan and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes.
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11
Cool in pan on a rack.
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12
Reduce oven to 200F.
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13
Line 2 large baking sheets with parchment and, using removable bottom of springform pan as a template, trace 3 circles on parchment (2 on 1 sheet and 1 on other).
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14
Turn parchment over (circles will be visible through paper).
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15
Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks.
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16
Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, about 5 minutes.
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Fold coconut into meringue, then spoon half into pastry bag.
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Holding bag perpendicular to and 1 inch above parchment, pipe meringue evenly into parchment circles in a spiral, beginning in center of each and ending just inside traced line.
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19
(Refill bag with meringue as needed.)
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20
Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch, very pale, and crisp, about 2 hours total.
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21
(On rainy days, it may be necessary to bake meringues longer.)
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Slide meringues (on parchment) onto racks and cool completely.
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23
Peel paper from meringues.
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24
Freeze custard in ice cream maker.
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25
Transfer to a bowl and stir in chilled chopped pineapple.
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If not using immediately, transfer ice cream to an airtight container and put in freezer.
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27
Line bottom of springform pan with a round of wax paper.
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28
Trim edges of meringues with a knife, if necessary, to fit into pan.
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29
Place 1 meringue, flat side down, in bottom of pan.
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30
Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream.
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31
Spread meringue evenly with remaining ice cream, then cover with remaining meringue, flat side down, pressing it gently into ice cream.
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32
Wrap pan with plastic wrap and freeze until dacquoise is firm, at least 2 hours.
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33
About 20 minutes before serving, remove dacquoise from pan (discard wax paper) and transfer to a serving plate, then put in refrigerator to soften.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["1/2 fresh pineapple (preferably labeled ""extra sweet"")", "1 1/2 cups heavy cream", "1 cup whole milk", "2/3 cup sugar", "1/8 teaspoon salt", "3 large eggs", "1 tablespoon finely grated fresh orange zest", "1/2 cup fresh orange juice", "1 tablespoon fresh lemon juice", "1 1/4 cups sweetened flaked coconut (4 1/2 ounces)", "4 large egg whites at room temperature for 30 minutes", "1/2 teaspoon cream of tartar", "1/4 teaspoon salt", "1 cup sugar", "Special equipment: an instant-read thermometer; parchment paper; a 9- to 91/2-inch springform pan; a pastry bag fitted with a 1/2-inch plain tip; an ice cream maker", "Accompaniment: orange rum caramel sauce"].
Yes, Toasted Coconut Dacquoise with Orange Pineapple Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.