Pina Colada Creme Brulee
Pineapple coconut creme brulee served in the pineapple shell, with a torched sugar top.
Prep25 min
Cook15 min
Chill / rest4 hr
DifficultyMedium
Makes4 servings
Credit: Original recipe by world.coooking. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
servings
Our clean version
Ingredients
- 1 organic pineapple, halved and cubed (save the hollowed rinds for serving)
- 400 ml organic coconut cream (or organic heavy cream)
- 2 pasture-raised organic egg yolks
- 2 tbsp Bob's Red Mill Arrowroot Starch
- 3 tbsp organic cane sugar
- 1 shot rum
- 4 tsp extra organic cane sugar for the brulee tops
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Method
- Blend the pineapple, cream, yolks, sugar, arrowroot starch, and rum until smooth, then strain.
- Cook over low heat, stirring the whole time, until thick and creamy.
- Let it cool, pour it into the hollowed pineapple halves, and refrigerate for 4 hours or overnight.
- Sprinkle sugar over the top and torch it until it caramelizes.
What we changed and why
- Arrowroot thickens at a lower heat than cornstarch and can thin out if boiled hard. Stir over low heat and pull it once it coats a spoon.
- Choose a rum distilled from sugarcane.
- Arrowroot replaces cornstarch one for one. It thickens at a lower temperature, so keep it at a gentle simmer instead of a hard boil.
Original as posted
Ingredients
- 1 pineapple, halved and cubed (save the hollowed rinds for serving)
- 400 ml thickened cream or coconut cream
- 2 eggs yolks
- 2 tbsp cornstarch
- 3 tbsp sugar
- 1 shot rum
- 4 tsp extra sugar for the brulee tops
Method
- Blend the pineapple flesh, cream, yolks, sugar, cornstarch, and rum until smooth, then strain.
- Cook over low heat, stirring constantly, until thick and creamy.
- Cool, pour into the hollowed pineapple halves, and refrigerate 4 hours or overnight.
- Sprinkle sugar on top and torch to caramelize.
Notes from our recipe log: Gluten-free. Showstopper dessert served in the pineapple itself.
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Estimated nutrition
Per serving (1 of 4 servings), for our clean version. This is an estimate, not lab tested.
| Calories | 559 |
| Protein | 5.8 g |
| Carbohydrates | 53 g |
| Fat | 37.5 g |
Based on: Made with coconut cream, rum included.
Gear we use
- High-speed blender (our pick coming soon)
- Kitchen torch (our pick coming soon)
- Heavy saucepan (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Heavy cream: Coconut cream
- Egg (in baking): 1 tbsp ground flax plus 3 tbsp water per egg, rested 5 minutes; 1/4 cup applesauce per egg in sweet bakes
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
