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    Home » DESSERTS & BAKING » DESSERTS

    Gluten-Free Coconut and Pineapple Roulade

    Published: June 1, 2021 · Updated: June 14, 2022 by Ieva · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    It’s fresh, it’s fruity and it’s all things Caribbean! Except for rum… This Pineapple Roulade is one of our house’s most frequently cooked desserts. We make it in summer to represent all things tropical, we make it in winter because it looks like a mound of snow, and we make it for most of our special occasions! Light and fresh, but sweet and moreish at the same time, this gluten-free meringue roulade is perfect after a big meal!

    Take Me To:
    • Great British Bake Off
    • Other Gluten-Free Desserts and Bakes
    • Method
      • Step 1: Roast The Pineapple
      • Step 2: Make The Coconut Meringue
      • Step 3: Make the Creamy Coconut Filling
        • What is Creamed Coconut?
      • Step 4: Assemble the Pina Colada Roulade
    • Other Recipes Using Creamed Coconut
    • Recipe Card

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    Great British Bake Off

    We have taken a Pina Colada Roulade recipe from one of the Great British Bake Off recipe books and simplified it. The original was made by a wonderful baker Ruby in Season 9, and we just couldn’t resist trying it. With Pavlova being one of Seb’s favourite deserts and my love for coconut, this was always going to be a winner but my-oh-my we didn’t expect it to be so good. We skipped the coconut rum, gold shimmer and pineapple syrup and replaced mascarpone with everyday cream cheese to make this an easy dessert for anyone to make. We also made it a lot smaller! If you fancy trying the original though, you can find the recipe in this book here.

    Pina Colada Roulade on a black slate.

    Other Gluten-Free Desserts and Bakes

    If you avoid gluten but have a sweet tooth, we have your back! Whilst this roulade is a wonderful lighter dessert, sometimes you simply need something rich and sweet, like our Chocolate Almond Cake With Pears! Other times, you need a sweet treat that you can enjoy on the go, right? Our Gluten-Free Peanut Butter Cookies are absolutely perfect for that!

    Method

    Step 1: Roast The Pineapple

    Preheat the oven to 180°C Fan. Drain and chop the pineapple rings into small chunks (approx 1cm). Spread them out on a large baking tray and roast for 25 minutes, until just starting to brown. Remove from the oven to cool completely.

    cutting pineapple rings into chunks.
    Roasted Pineapple chunks on a baking tray lined with baking parchment.

    Step 2: Make The Coconut Meringue

    To make the meringue, whisk the egg whites to stiff peaks. A tablespoon at a time, start adding the caster sugar and keep on whisking until all the sugar is incorporated and your meringue is firm and glossy. Fold in the desiccated coconut.

    Line approx. 24x18cm baking tray with baking parchment. Spread your meringue, making sure to get it in the corners. Bake the coconut meringue at 180°C Fan for 8 minutes, then reduce the heat to 160°C and bake for another 8. Your meringue will be soft, slightly browned and have a thin crust on the surface.

    Whilst the meringue is cooking, get a large sheet of baking parchment and dust it with icing sugar. Once cooked, invert your meringue carefully onto the prepared parchment sheet, and gently peel off the baking paper. Leave the meringue to cool for 10-15 minutes.

    Step 3: Make the Creamy Coconut Filling

    In the meantime, prepare the filling. In a large mixing bowl, place double cream, cream cheese, vanilla paste and grated creamed coconut and caster sugar. Using an electric whisk, beat until the mixture reaches stiff peaks.

    What is Creamed Coconut?

    This recipe requires creamed coconut. Don’t confuse it with coconut cream or coconut milk though – they have completely different textures. Creamed coconut normally comes compressed into a block shape or small (50g) sachets. We typically find this in the international food isles in the Thai or Chinese sections. Normally, when you buy a block of it, it has coconut oil set on one of the sides. Don’t use that side. Use the part of it that doesn’t have any coconut oil or at least not much of it.

    Step 4: Assemble the Pina Colada Roulade

    Spread the majority of the cream across the surface of your meringue (save the rest for decorating). Then scatter your roasted cooled pineapple pieces all over.

    Coconut meringue with creamy coconut filling and roasted pineapple on top, ready to be rolled.

    Carefully, roll up the coconut roulade using the baking paper to help lift and roll. Try not to squeeze out too much of the filling. Chill for at least 30 minutes before serving. When ready to eat, decorate by piping the remaining cream on top and dust with icing sugar if you like.

    Rolling the coconut and pineapple meringue roulade into a log.
    Piping the coconut cream on top of the gluten-free roulade.

    Other Recipes Using Creamed Coconut

    I hope you enjoy this Pineapple and Coconut Roulade as much as we do. For other ways to use one of my favourite ingredients – CREAMED COCONUT – have a look at the recipes below:

    • 10-Minute Coconut Yogurt Dessert
    • Vegan Pineapple Stir Fry with Curried Coconut Sauce (Vegan)
    • Sweetcorn Chowder (Vegan)

    Recipe Card

    Gluten Free Roulade on a black slate board dusted with icing sugar.

    Coconut and Pineapple Roulade

    It's fresh, it's fruity and it's all things Caribbean! Except for rum… Our Pineapple & Coconut Roulade is one of the most frequently cooked desserts in our house. We make it in summer to represent all things tropical, we make it in winter, because it looks like a mound of snow, we make it for most of our special occasions! Light and fresh, although sweet and moreish at the same time, this dessert is perfect after a big meal!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Baking, Dessert
    Cuisine American, British, Caribbean, European
    Servings 6 people
    Calories 196 kcal

    Equipment

    • Rectangle Baking Tray approx. 24×18 cm
    • Stand or Handheld Electric Mixer

    Ingredients
     
     

    For Coconut Meringue:

    • 3 egg whites small
    • 100 g caster sugar
    • 20 g desicated coconut

    For Coconut & Pineapple Filling:

    • 180 g tinned pineapple approx. 7 rings
    • 15 g caster sugar
    • 100 ml double cream
    • 50 g cream cheese
    • ½ teaspoon vanilla paste
    • 20 g creamed coconut from a block, see details above

    Instructions
     

    • Preheat the oven to 180°C Fan. Drain and chop the pineapple rings into small chunks (approx 1cm). Spread them out on a large baking tray and roast for 25 minutes, until just starting to brown. Remove from the oven to cool completely.
    • To make the meringue, whisk the egg whites to stiff peaks. A tablespoon at a time start adding the caster sugar and keep on whisking until all the sugar is incorporated and your meringue is firm and glossy. Fold in the desicated coconut.
    • Line a 24x18cm baking tray with baking parchment. Spread your meringue making sure to get it in the corners. Bake at 180°C Fan for 8 minutes, then reduce the heat to 160°C and bake for another 8. Your meringue will be soft, slightly browned and have a thin crust on the surface.
    • Whilst the meringue is cooking, get a large sheet of baking parchment and dust it with icing sugar. Once cooked, invert your meringue carefully onto the prepared parchment sheet, and gently peel off the baking paper. Leave the meringue to cool for 10-15 minutes.
    • In the meantime, prepare the filling. In a large mixing bowl, place double cream, cream cheese, vanilla paste and grated creamed coconut and caster sugar. Using an electric whisk, beat until the mixture reaches stiff peaks.
    • Spread majority of the cream across the surface of your meringue (save the rest for decorating). Then spread your roasted cooled pineapple pieces all over.
    • Carefully, roll up the roulade using the baking paper to help lift and roll. Try not to squeeze out too much of the filling. Chill for at least 30 minutes before serving. When ready to eat, decorate by piping the remaining cream on top and dust with icing sugar if you like.

    Nutrition

    Calories: 196kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 8gCholesterol: 27mgSodium: 65mgPotassium: 119mgFiber: 1gSugar: 20gVitamin A: 306IUVitamin C: 3mgCalcium: 30mgIron: 1mg
    Keyword Coconut Desserts, Coconut Meringue Roll, Coconut Roulade, Desserts with Tinned Pineapple, Egg White Desserts, GBBO Desserts, Great British Bake Off Recipes, Great British Bake Off Roulade, Meringue Deserts, Meringue Roll, Pina Colada Meringue Roll, Pineapple Desserts, Pineapple Meringue Roll, Pineapple Roulade, Ruby’s Pina Colada Roulade, Tropical Meringue
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

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    Reader Interactions

    Comments

    1. Casey

      July 30, 2021 at 1:05 pm

      5 stars
      There isn’t a better combo than coconut and pineapple–the roasted pineapple is a game changer! So good!

      Reply
      • Ieva

        July 30, 2021 at 5:28 pm

        Absolutely, roasting really brings out the flavour in the pineapple!

        Reply
    2. Mahy

      March 10, 2022 at 5:48 pm

      5 stars
      Simply put, this may be the best pineapple roulade that I have ever seen. Fantastic recipe!

      Reply
      • Ieva

        March 10, 2022 at 7:28 pm

        Mahy, thanks for the wonderful feedback, so glad you liked it! 🥰

        Reply
    3. Natalie

      May 16, 2022 at 11:33 am

      5 stars
      I enjoyed making this pineapple-coconut roulade. It will be my regular for the summer dessert, thanks!

      Reply
      • Ieva

        May 16, 2022 at 3:29 pm

        Thanks, Natalie! Glad you enjoyed it 🙂

        Reply
    4. Katherine

      June 03, 2022 at 10:34 am

      5 stars
      This is such a great, tropical dessert! I love that the pineapple is roasted- yum!

      Reply
      • Ieva

        June 03, 2022 at 6:30 pm

        Yes! It’s a perfect summer dessert! But also great to make when you miss tropical holidays 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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