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!
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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.
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 and Gluten-Free Almond Cookies and Gluten-Free Pumpkin Muffins 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.
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.
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.
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
Coconut and Pineapple Roulade
Equipment
- Rectangle Baking Tray approx. 24x18 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
Casey says
There isn't a better combo than coconut and pineapple--the roasted pineapple is a game changer! So good!
Ieva says
Absolutely, roasting really brings out the flavour in the pineapple!
Mahy says
Simply put, this may be the best pineapple roulade that I have ever seen. Fantastic recipe!
Ieva says
Mahy, thanks for the wonderful feedback, so glad you liked it! 🥰
Natalie says
I enjoyed making this pineapple-coconut roulade. It will be my regular for the summer dessert, thanks!
Ieva says
Thanks, Natalie! Glad you enjoyed it 🙂
Katherine says
This is such a great, tropical dessert! I love that the pineapple is roasted- yum!
Ieva says
Yes! It's a perfect summer dessert! But also great to make when you miss tropical holidays 🙂