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Pina colada and passionfruit pavlova

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Looking for a fun and delicious dessert? How about a passionfruit pavlova recipe meets a pineapple dessert? Perfect for a special occasion, this is one showstopper.

  • Serves12
  • Cook time2 hour
  • Prep time20 minutes, + cooling & 20 mins standing time
Pina colada and passionfruit pavlova


  • 1 small pineapple, peeled
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) lime juice
  • 1/3 cup (80ml) white coconut rum or pineapple juice
  • 2 mint sprigs
  • 1/2 pineapple, extra, thinly sliced
  • 270ml can coconut cream, chilled overnight
  • 600ml thickened cream
  • 500g Coles Pavlova
  • 1 mango, stoned, peeled, sliced
  • 2 passionfruit, halved
  • Shaved fresh coconut, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 100°C. Line a large baking tray with baking paper. Use a large serrated knife or mandolin to slice the pineapple into 2mm-thick slices. Pat dry with paper towel and transfer to the lined tray.
  2. Step 2

    Bake, turning occasionally, for 2 hours or until the pineapple is light golden and dry to the touch. Working quickly, transfer pineapple slices to a mini muffin pan and gently press into the holes. Set aside to cool.
  3. Step 3

    Meanwhile, combine the sugar, lime juice, rum or pineapple juice, and mint in a small saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium and bring to a simmer. Cook for 3-5 mins or until the syrup thickens. Set aside to cool completely. Discard the mint.
  4. Step 4

    Transfer the syrup to a large bowl. Add the extra pineapple and gently toss to coat. Set aside for 20 mins to infuse. Drain, reserving the syrup in a bowl.
  5. Step 5

    Carefully spoon the thick cream from the top of the can of coconut cream into a large bowl, discarding the thin liquid at the bottom of the can. Add the cream and 2 tbs syrup. Use an electric mixer to whisk until firm peaks form.
  6. Step 6

    Place pavlova on a serving platter. Top with the cream mixture, mango and extra pineapple. Add passionfruit pulp to remaining syrup in the bowl. Drizzle over the pavlova. Top with coconut and dried pineapple to serve.

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