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!
Growing up, one of my favorite desserts was my mom’s pineapple soufflé. It was one of the most popular desserts in the South Asian community in the early 2000s; you could find it at almost every dinner party. It’s one of those retro desserts that’s simple but just hits the spot.
The way my mom and the other aunties around me made it was quite simple. it was basically just canned pineapple mixed with whipping cream. While that does taste delicious as it is, I wanted to make this version a little different.
I wanted to keep the creamy texture and the tangy pineapple flavor alive, but make it a little better. One thing I love about the original is how light and refreshing it is, so I thought, why not add a little coconut twist to make it even more refreshing? It’s like a Pina Colada, but in a dessert.
The recipe is simple and can be made a day ahead. It’s light, it’s refreshing, and it’s nostalgic.
Let’s get into it.
Pineapple and Coconut Mousse
I wanted to make the soufflé base a little more flavorful than the usual, so I decided to make a mousse-like creamy base with pineapple and coconut. The coconut flavor comes from coconut milk and coconut cream and pairs perfectly with the pineapple flavor.
PS: Using canned pineapples are KEY to this recipe. It just works better with canned pineapples, and that’s how it was made back in the day.
Here are the steps for making the pineapple and coconut mousse.
- In a heat-proof bowl, place the white chocolate. Place the coconut milk, coconut cream, and pineapple puree (made by blending drained, canned pineapples) in a saucepan and heat it until it almost starts boiling.
- Pour the hot cream mixture over the chocolate, let it sit for a minute or two until the chocolate melts, then whisk until he chocolate has fully melted and combined with the cream. If the chocolate is not melting, heat the mixture in the microwave in 20 second increments, mixing after each session, until the chocolate melts. Let the mixture cool to room temperature.
- Meanwhile, add the coconut cream and liquid whipping cream in a bowl and whisk to medium peaks. Make sure to use cold, high quality coconut cream so that it whips well.
- Once the chocolate mix has cooled down, pour gradually into the whipped cream, folding gently using a silicone spatula until fully combined. Don’t rush the process as you don’t want to knock the air out of the cream. Add the chopped canned pineapple and fold them into the mousse.
- In your chosen dessert bowls or glasses, place a whole pineapple slice at the bottom and top it with the mousse. Fill all the dessert bowls and let it chill in the fridge for at least 6-8 hours or over night until completely set.
You can also set the souffle in a large sharing dish, just cover the bottom with pineapple slices and top them with the prepared mousse.
Looking for more nostalgic desserts? Check these recipes out!
Pineapple Jelly
The pineapple jelly adds a fun textural element to the creamy dessert. I like to use fresh or bottled pineapple juice to make the jelly, but if you want to use the packet kind, go for it! Just follow the instructions on the box to make the jello.
Here are the steps for making the pineapple jelly.
- Bloom the gelatin: In a bowl, place ice-cold water. Sprinkle the gelatin powder on top and mix, then place it in the fridge for at least 15 minutes until set.
- In a bowl, add boiling hot pineapple juice along with the bloomed gelatin and mix until the gelatin is fully melted and combined with the juice.
- Pour into any flat dish of your choice and let it set for 3-6 hours until completely set. Once set, slice it into bite-sized pieces.
Once the pineapple souffle is set, top it with a layer of sweetened whipped cream and the pineapple jelly and serve cold.
This is the perfect dessert when you want something simple and refreshing. The pineapple and coconut combination really takes the classic, old-school souffle to a whole new level.
Ready to give it a try? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Pineapple and Coconut Souffle
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
- 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.
