Pineapple and Coconut Souffle
This refreshing dessert made with a creamy pineapple and coconut mousse and topped with pineapple jelly is the perfect way to cool down as the temperatures rise up. My twist on the classic, old-school pineapple soufflé, this easy dessert will keep you coming back for more!
Equipment
- 4-6 dessert bowls or a 7" glass dish
- Electric Whisk
- Silicone spatula
Ingredients
Pineapple and Coconut Souffle
- 150 grams white chocolate
- 70 ml coconut milk
- 70 ml coconut cream
- 130 grams canned pineapples for puree
- 130 grams coconut cream for whipping
- 70 grams liquid whipping cream
- 200 grams canned pineapples drained
Pineapple Jelly
- 10 grams gelatin powder
- 50 grams ice-cold water for blooming gelatin
- 150 grams pineapple juice
- Sweetened whipped cream optional for topping
Instructions
Pineapple & Coconut Souffle
- Drain the canned pineapples and puree them until they form a smooth puree
- In a heat-proof bowl, add the chocolate. Add the coconut milk, coconut cream, and pineapple puree to a saucepan and bring it to a boil. Once it’s hot, pour the mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture.Set it aside until it cools down to room temperature.70 ml coconut milk, 70 ml coconut cream, 130 grams canned pineapples, 150 grams white chocolate
- In a separate bowl, add the remaining coconut cream and whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.130 grams coconut cream, 70 grams liquid whipping cream
- Once the milk mixture reaches room temperature, gradually pour it into the whipped cream while folding it gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy. Chop half of the drained pineapples (100 grams) and fold into the mousse.200 grams canned pineapples
- Place a slice of canned pineapple at the bottom of each bowl (or create a layer of pineapple slices at the bottom of your large serving bowl). Top with the mousse and let it chill for at least 6-8 hours or overnight until set.
Pineapple Jelly
- Bloom the gelatin: pour ice-cold water into a bowl and sprinkle the gelatin powder over it. Immediately mix the water until the gelatin water is dissolved, then let it set in the fridge for 15 minutes.10 grams gelatin powder, 50 grams ice-cold water
- In a bowl, add boiling hot pineapple juice. Add the bloomed gelatin into it and whisk until the gelatin has fully melted. Pour in a flat dish of your choice and let it chill for 2-4 hours until completely set.Once set, slice into bite-sized pieces.150 grams pineapple juice
- Once the souffle has set, top with sweetened whipped cream (optional) and the pineapple jelly. Serve cold.Sweetened whipped cream
Notes
Make Ahead:
This dessert can be made the night before.
Storage:
The cake can be stored in the fridge for up to 3 days in an airtight container.
Tips & Tricks:
- When whipping the cream for the mousse, make sure to keep it at medium stiff peaks or it will get over mixed when you mix it with the chocolate ganache.
- Fold the cream gently into the chocolate ganache using a silicone spatula to ensure that the mousse remains light, airy, and fluffy.
- Chill the mousse for at least 6-8 hours or ideally overnight to ensure that it sets properly.