Ingredients
Method
- Mix the gelatin with water and let it sit for 5 minutes.
- Whip the heavy cream until stiff peaks form. Set aside.
- Melt the white chocolate gently in the microwave (in pulses) or over a double boiler.
- Once the chocolate is melted, stir in the Piña Colada liqueur.
- Dissolve the gelatin in the microwave (10–15 seconds), then whisk it into the whipped cream.
- Gently fold the melted chocolate into the cream until fully incorporated.
- Divide into individual cups or a serving dish, chill for at least 8 hours.
- Top with caramelized pineapple and toasted coconut before serving.
Nutrition
Notes
For a more intense coconut flavor, swap some of the cream for canned coconut milk.
No Piña Colada liqueur? Use a mix of coconut cream and pineapple juice instead.
Make it ahead – it tastes even better the next day.