Tropical Colada Cocktail Dessert

Presenting you with my latest creation, a TROPICAL COLADA COCKTAIL DESSERT 🍸🥭🥥🍋, perfect for warmer weather and tastes like a tropical island holiday! This delicious dessert is inspired by the flavours of a pina colada cocktail 🥥🍍, the textures and layers of an Eton Mess 🍧 and some of my favourite tropical fruits and Asian flavours! 🥭
It’s layers of tropical fruit salad, with a crunchy rum meringue, a delicious coconut, lemon, passionfruit and kaffir lime colada cream with toasted coconut flakes on top!
Quick and easy to make (you can even buy store bough meringue to save even more time), best served with all elements on a table and some martini glasses for people to just help themselves in a ‘DIY Dessert Bar’ fashion!

Serves- 4-6 
Ingredients- 10
Cooking Time- 1 hour
Skill Level- Easy

All Ingredients (Summary) 

• 4 shots (120ml) of Havana Club Anejo Rum
• 2 shots (60ml) of Malibu Coconut Rum
• 1 cup of toasted coconut flakes
• 3 passionfruit
• 1 lemon
• 1 kaffir lime leaf, very finely chopped
• 1 can (560g) of lychees, drained
• 2 mangoes, peeled and cut into small cubes
• ¾ cup of caster sugar
• 3 egg whites OR 1 packet (200g) of store bough meringues

Ingredients- Broken down by element

• 1 bottle of Havana Club Anejo Rum
• 1 bottle of Malibu Coconut Rum

Coconut, passionfruit & lime colada 

• 1 can of coconut cream
• Zest of 1 lemon
• 1 kaffir lime leaf, very finely chopped
• Juice of 1 passionfruit
• 3 tablespoons of caster sugar
• 2 shots (60ml) of Malibu rum

Rum Meringue

• 3 egg whites
• ½ teaspoon of lemon juice
• ½ cup of caster sugar
• 1 shot (30ml) of Havana Club rum
• OR 1 packet (200g) of store bough meringues

Mango, Lychee & Passionfruit salad

• 1 can (560g) of lychees, drained
• 2 mangoes, peeled and cut into small cubes
• Juice of 2 passionfruit
• 3 shots (90ml) of Havana Club Rum

Topping

• 1 cup of toasted coconut flakes

Method

1. Start by making your meringues and preheat your oven to 120 degrees celsius. Separate the 3 eggs yolks from your egg whites and place the whites into a dry and clean mixing bowl. 
2. Using an electric beater, whip for about 3 minutes on medium or until soft peaks form. Add in 1 shot of the rum, ½ teaspoon of lemon juice and gradually add one tablespoon of sugar at a time until fully dissolved and the meringue becomes glossy, smooth and shiny and stiff peaks form.
3. Line a baking tray and using two teaspoons placed heaped teaspoons of the meringue onto the tray a few centimetres a part. Bake in the oven for 1 hour and then switch off the oven and allow to dry for another 30 minutes with the oven door open. This dries the meringues so they get a crispy exterior.
4. Whilst your meringue is cooking prepare your colada cream. Spoon only the cream from your can of coconut cream into a mixing bowl, leaving behind the liquid. Whip with an electric beater for a few minutes until you get a smooth cream. Add in 1 very finely chopped and almost powdered kaffir lime leaf, the zest of 1 lemon, the juice of 1 passionfruit and 2 shots of Malibu rum. Stir and place into the fridge to cool.
5. Next prepare your fruit salad, peel and chop 2 mangos into small cubes into a bowl, add in 1 can of drained lychees and the juice of 2 passionfruit. Then add 3 shots of Havana Club rum. Mix and place into the fridge to cool and allow the fruit to soak in the alcohol.
6. Serve all of your components: Meringues, Coconut Cream, Fruit Salad and Toasted Coconut onto your table with some martini glasses to make it a ‘DIY Dessert Bar’.
7. To assemble, place a spoonful of the fruit salad, then crumble in 1 meringue, followed with 2 tablespoons of the coconut cream. Repeat this process and finish with the fruit salad on top drizzling the boozy fruit juice on top as the sauce and sprinkling some toasted coconut flakes on top. 

Watch the step by step video on how to assemble this dessert

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