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Pineapple Coconut Glass Palms with Tropical Cream Filling

  • Yield: 6 1x

Ingredients

Scale
  • For the Pineapple Coconut Glass Palms:
  • 2 cups pineapple juice
  • 1 cup coconut water
  • 2 cups water
  • 3/4 cup sugar
  • 2 1/2 tsp agar-agar powder
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • For the Tropical Cream Filling:
  • 8 oz mascarpone cheese
  • 1/2 cup coconut cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp pineapple puree
  • For the Pineapple Glaze:
  • 1/4 cup pineapple preserves
  • 1 tbsp honey
  • 1 tsp lime juice
  • For Garnish (optional):
  • Small pineapple cubes
  • Toasted coconut flakes
  • Fresh mint leaves

Instructions

  1. Combine pineapple juice, coconut water, water, sugar, agar-agar powder, lime juice, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
  2. Pour the mixture into palm-shaped silicone molds and refrigerate until fully set and translucent.
  3. Whip mascarpone cheese, coconut cream, powdered sugar, vanilla extract, and pineapple puree until smooth, light, and fluffy. Chill until ready to use.
  4. Carefully unmold the glass palms and create a small cavity in the center of each piece.
  5. Pipe the tropical cream filling into the center, creating a rich and creamy core.
  6. Warm pineapple preserves, honey, and lime juice until smooth and glossy. Allow to cool slightly.
  7. Brush or drizzle the glaze over the glass palms for a sparkling tropical finish.
  8. Garnish with pineapple cubes, toasted coconut flakes, and fresh mint leaves. Serve thoroughly chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 270
  • Sugar: 30g
  • Fat: 14g
  • Carbohydrates: 35g
  • Protein: 3g