Pina Colada Dessert Recipe by Aoife Noonan

The Contemporary Pina Colada Recipe by Aoife Noonan

A contemporary twist on a tropical classic. A light and fruity mango jelly is combined with soft cubes of pineapple saturated in a Koko Kanu coconut rum syrup, topped with a pineapple foam and chilled coconut and lime soup. A sprinkle of coconut chips adds an extra flair and additional texture. This is a light dessert recipe that showcases an impressive skill and refreshing flavour combination.

Serves 4


For the stock syrup

– 500 ml water
– 250 g sugar

For the mango jelly

– 2 ripe mangoes, flesh pureed to make 250g
– Zest and juice of 1 lime
– 25 ml stock syrup
– 1.5 leaves of gelatine

For the pineapple cubes in coconut rum syrup

– 250 ml stock syrup
– 1 vanilla pod, seeds scraped
– 50 ml Koko Kanu Coconut Rum
– 1 Pineapple

For the pineapple foam

– 500 g pineapple puree (use trimmings from pineapple cubes, pureed until smooth)
– 65 g sugar
– 0.5 g agar agar
– 4 leaves of gelatine

For the coconut and lime soup

– 1 x 400 g tin coconut milk
– Zest and juice 1 lime
– 25 ml Koko Kanu Rum
– 1 vanilla pod, seeds scraped

For the dried coconut chips

– 1 fresh Coconut
– Micro coriander to garnish

The Contemporary Pina Colada Recipe by Aoife Noonan


Make the stock syrup

1. Bring the sugar and water to a boil in a small saucepan.
2. Pour into a container and chill until required.

Make the mango jelly

1. Soak the gelatine leaves in cold water.
2. Bring the mango puree, stock syrup and lime juice to a boil.
3. Once boiling, remove from the heat and squeeze out the gelatine leaves, add them to the saucepan, whisking to dissolve.
4. Add the lime zest, and cool before dividing between 4 glasses, chilling to set for at least 3 hours or overnight

Make the pineapple cubes in coconut rum syrup

1. Mix all of the rum syrup ingredients together.
2. Peel the pineapple and slice into 1/2 cm slices. Dice the pineapple into cubes and place in the syrup.
3. Keep chilled until ready to serve.

Make the pineapple foam

1. Soak the gelatine leaves in cold water.
2. Bring the puree, sugar and agar to a boil together in a saucepan.
3. Boil for one minute and remove from the heat. Squeeze out the gelatine leaves, add to the pan, whisking to dissolve.
4. Chill until set before placing in a siphon gun with two gas charges. Chill until required.

Make the coconut & lime soup

1. Mix all of the ingredients together until smooth and well combined.
2. Chill the soup until ready to serve.

Make the coconut chips

1. Preheat the oven to the lowest setting, around 50 C.
2. Crack the coconut open over a bowl using a hammer and a screwdriver.
3. Remove the shell and discard.
4. Slice the coconut into small strips and place on a baking tray lined with parchment paper.
5. Bake in the oven for at least 3 hours to dry and crisp up.
6. Remove from the oven and store in an airtight container.

To assemble

1. Spoon 1 tbsp of pineapple cubes on top of the mango jelly. Add another spoon of rum syrup.
2. Pipe the pineapple foam on top of the pineapple cubes and drizzle the coconut and lime soup around the foam.
3. Garnish with coconut chips and a few sprigs of micro coriander.


Aoife NoonanAoife Noonan from Dublin, is the Executive Pastry Chef of John Farrell’s restaurant empire; comprising five of Dublin’s top restaurants; 777, Super Miss Sue, Dillinger’s, The Butcher Grill, and RAI’s Best Restaurant of Ireland 2016; Luna.

Formerly the Head Pastry Chef of Ireland’s only two Michelin starred Restaurant Patrick Guilbaud for over three and a half years, she is the winner of the Valrhona Patisserie Championship, and has become accustomed to giving demos and teaching, as chef tutor in Dublin Cookery School and various food festivals in Ireland.

Aoife has featured in the Irish Times, Image Magazine, John & Sally McKennas’ Guides and worked with Rachel Allen on her TV programme All Things Sweet. Aoife has a love of exploring simple flavours that use classic patisserie techniques with a contemporary twist.

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