Pina Colada Mess

Any night in with the girls must include at least three things - a cheeky bit of gossip, dessert and a delicious drink to pair with it. So when I heard Arnott’s Tim Tam was releasing a cocktail inspired range I had a whole lot of ideas flying through my head of what to do with them (aside from the obvious, which is eating the whole packet).

The first flavour that caught my eye was Pina Colada, ice cold coconut milk flavoured with fresh pineapple and rum - what's not to love, plus it screams summer nights. The first little dish I have created incorporates all things that make a dessert delicious. Imagine diving your spoon into layers of crisp meringue, creamy coconut custard spiked with a touch of rum, slightly tangy pineapple compote and chunks of Pina Colada inspired Tim Tam. Finished off with a pineapple flower for a pretty touch, this dessert is the perfect accompaniment to a girls’ night in to feed the soul. 

If Pina Colada isn't your thing, keep an eye out for recipes inspired by the Espresso Martini or Strawberry Champagne Tim Tam biscuits coming soon! 
Coconut Rum Creme Patisserie
  • 3/4 cup coconut milk 
  • 1/4 cup milk
  • 20ml white rum 
  • 3tbsp caster sugar
  • 2 egg yolks 
  • 2tbsp cornflour 
  • 1 cup cream
  1. In a pot, combine the coconut milk, milk, rum and 1tbsp of caster sugar. Bring to a simmer on a medium heat. While the milk mixture is heating, whisk together the egg yolks, 2tbsp of caster sugar and cornflour in a bowl.
  2. Once the milk mixture has come to a simmer, remove from the heat and gradually whisk into the egg mixture. Return to the pot, and stir continuously over a medium heat until thickened; this may take up to 10 minutes.
  3. Transfer into a bowl, cover and refrigerate until cool.
  4. In a bowl, whip the cream to soft peaks. In three increments, fold the whipped cream into the custard until smooth. Refrigerate until needed. 
Pineapple Compote
  • 1 cup crushed pineapple
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut milk
  • 1 tsp lemon juice
  1. In a pot, simmer the crushed pineapple and vanilla for 10 minutes. Cool, then process in a blender with the coconut milk & lemon juice until a smoother texture forms. 
Pineapple Flowers (optional)
  • 2 cm thick slice of fresh pineapple
  1. Trim the sides of the pineapple, then using a mandolin slice the pineapple round into thin sheets - around 2mm thick.
  2. Lay on a lined baking tray. Bake in the oven at 120c for 30 minutes, turn, then bake for another 30 minutes or until the pineapple is dried. While warm, remove from the baking tray and mould into your desired shape. Store in an airtight container. 
Assembly
  • 2 cups crushed meringue
  • 4 Tim Tam Pina Colada biscuits, roughly chopped
  1. When needed, evenly layer the coconut rum creme patisserie, pineapple compote, meringue and Tim Tam biscuits into four glasses. Top with a pineapple flower and serve! 
This post was made possible thanks to Arnott's.