Pina Colada Creme Caramel with Pineapple Spiked Chantilly Cream

Savory mix of sweet and fruity

Photo of Pina Colada Creme Caramel with Pineapple Spiked Chantilly Cream


1 can (20 oz.) reserve liquid DOLE® Pineapple Slices
2 tablespoons water
1/3 cup plus 1/2 cup sugar
3 large eggs
1 large egg white (optional)
1 cup coconut milk
1 teaspoon coconut rum (optional)
1-1/2 teaspoons vanilla extract, divided
1/8 teaspoon salt
1 cup heavy whipping cream


  1. Combine pineapple juice, water and 1/3 cup sugar in small sauce pan.  Cook over medium-high heat until sugar dissolves.  Stir frequently and cook until golden.  Immediately pour into 6 (6 oz.) ramekins or custard cups, coated with non-stick cooking spray.  Add 1 pineapple slice to bottom of each ramekin.
  2. Whisk eggs, 1/2 cup sugar, coconut milk, 1 teaspoon vanilla extract, rum and salt in large bowl.  Divide egg mixture evenly in prepared ramekins.  Place ramekins in a 13 x 9-inch baking pan;  add hot water to a depth of 1 inch.  Bake at 325ºF., for 50 minutes or until a knife inserted in center comes out clean.  Remove ramekins from pan; cover and chill for 4 hours.
  3. Whisk cream, 2 tablespoons of reserved pineapple juice, and remaining vanilla extract in large bowl until soft peaks form.
  4. Remove custard onto plate by loosening the edges with a knife.  Place dessert plate on top of each ramekin and invert onto plate.  Garnish with Chantilly cream.
Fruit pairings tout 2018
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