Piña Colada

Pineapple, coconut and mascarpone dessert cocktail

Pineapple Coconut Debic


For 10 servings

Coconut foam

800 ml Debic Cream Plus Mascarpone

100 ml coconut liqueur

100 ml sugar water 1:1

1 lime, the zest

Marinated pineapple

1/2 pineapple

200 ml brown rum

200 g sugar

200 ml water

1 cinnamon stick

3 cloves

1 lemongrass

Crispy coconut

1 coconut


10 purple Violette flowers

10 quenelles vanilla ice cream


Coconut foam

Mix all ingredients together in a measuring jug and pour into a 1 litre siphon.

Aerate with 2 gas cartridges and reserve in the refrigerator.

Shake well before use.

Marinated pineapple

Peel the pineapples and remove the core.

Cut 10 equal cubes and cut the remaining pineapple into brunoise.

Grind the spices and heat to 70 ˚C in a dry pan.

Set aside.

Caramelise the sugar and deglaze with the rum and water.

Add the spices and the lemongrass.

Reduce to caramel and pass through a fine sieve.

Add the caramel to both types of cut pineapple and vacuum seal.

Marinate in the refrigerator for 6 hours.

Crispy coconut

Remove the hard shell of the coconut and slice the flesh into fine strips using a mandolin.

Dry in the dehydrator at 50 ˚C.

Store in a tightly closed container with silicone granules.


Reduce the marinade to caramel and mix with the pineapple brunoise.

Arrange this at the bottom of the coconut shell.

Place a quenelle of vanilla ice cream on top and spray the foam over it.

Finishing touch

Finish with a purple violin, the pineapple cube and a pineapple leaf.