Piña Colada crème brûlée

A fresh pineapple half filled with cream and burnt caramel shell top.
This piña colada crème brûlée is the perfect summer dessert! Serve it in a hallowed pineapple shell for an extra tropical touch.

Prep Time 20 minutes
Cook Time 5 minutes
Chilling time 8 hours
Total Time 8 hours 25 minutes
Course Dessert
Servings 4 people


  • 1 pineapple 430g flesh
  • 2 egg yolks
  • 25 g caster sugar
  • 50 g cornstarch
  • 290 g coconut cream liqueur
  • 3 shots rum
  • 1 tbsp brown sugar for the caramel topping


  • Slice your pineapple in half leaving the crown as intact as possible.
  • Dig out the flesh from the shell, chop it up finely and mix it with all ingredients apart from the brown sugar.
  • Pass the mixture through a sieve, into a pot and cook over medium heat until it thickens into a smooth creamy texture.
  • Fill up your pineapple halves with the cream and refrigerate overnight.
  • Take them out just before serving, sprinkle with brown sugar and blowtorch until you obtain a hard translucent shell.
  • Crack with your spoon and dig in! Cheers!
Keyword vegetarian
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