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!
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.
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How to Make a Pineapple & Coconut Roulade?
First, prepare the pineapple. Preheat the oven to 180°C Fan. Drain and chop the 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 tbsp 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 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 carefully 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.
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.
Spread the 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 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.
I hope you enjoy this Pineapple & 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
- Sweetcorn Chowder
Pineapple & Coconut Roulade
Equipment
- Rectangle Baking Tray Approx. 24×18 cm
- Stand or Handheld Electric Mixer
Ingredients
For Coconut Meringue:
- 3 small egg whites
- 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 tsp vanilla paste
- 20 g creamed coconut from a block, see details above
Instructions
- First, prepare the pineapple. Preheat the oven to 180°C Fan. Drain and chop the 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 tbsp 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 prepare parchment sheet, and carefully 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
