These creamy white chocolate piña colada yogurt puddings topped with pineapple salsa are lighter than chocolate pots, and will brighten the mood, whatever the weather
I guarantee that these simple white chocolate piña colada yogurt puddings will transport you to a tropical beach – well they will transport you whilst you are eating them, so its a short vacation, but any break is better than none.
Of course you could just sip a cocktail but I think a dessert is even better, and the addition of some chocolate takes it to another level. Right? If I also told you that I’ve lightened up a traditional chocolate pot by replacing some of the cream with yoghurt, and then added some fruit these yoghurt puddings become positively good for you? Hurrah!
It is actually a good thing that these are lightened up – my serving glasses are really quite large – after I’d made and photographed these Ed and I spilt one between us, probably a third would be a more normal sized helping, but I do need to thoroughly taste test my recipes – just to be sure you know. Happily these passed, but I’d recommend using 15cl, or thereabouts glasses and you will get 6 servings from this recipe.
The star of these puddings is the limited edition Coconut yogurt from Onken, who have been making yogurt for 65 years now. Onken yogurt is made with three types of live cultures to ensure that the yogurt in every pot is smooth, creamy and tastes great. It is lusciously thick, smooth and creamy and packed with coconut. I’ve currently got 4 pots in the fridge and they are not going to last long. As well as using in recipes we’ve been using it in smoothies and serving with a handful of berries for pudding. Delicious!
These are ludicrously easy to make, but you do need to let them chill for a good few hours, don’t worry if the chocolate, cream and yogurt mixture seems very loose, hold the faith and it will firm up in the fridge. When I make layered desserts I like to serve them in a glass – use a wide mouthed funnel to get the layers in neatly without smearing the side of the glasses. Of course you can use small bowls, but I think that a glass looks so much more impressive – and I am all for the low effort, high glory ratio when cooking.
The pineapple salsa topping is optional, but it takes seconds to make and really does add an easy little extra something to the pudding.
These creamy white chocolate piña colada yogurt puddings are lighter than chocolate pots, and will brighten the mood, whatever the weather
- 100 g White chocolate drops
- 120 ml double cream
- 2 tbs white rum
- 100 g coconut yogurt I used Onken
- 4 2cm slices pineapple
Place the white chocolate drops into a bowl with 20ml of the cream and heat over a pan of just simmering water until melted.
Whilst the chocolate is melting cook the pineapple slices on a griddle until they are charred. This will intensify the flavour. Blitz two of the slices in a food processor of mini chopper to make a smooth purée. Allow to cool.
Whip the remainder of the cream with an electric whisk until holding a stiff peak, whisk in the rum.
Fold the yogurt into the cream. All the chocolate to cool slightly and then fold into the cream and yogurt mixture.
Divide the pineapple purée into 4 glasses, smooth flat, and then layer the cream and yogurt mixture over. Pop into the fridge to chill and firm up for at least 3 hours before serving.
Make the pineapple salsa by finely dicing the remainder of the pineapple (reserving 4 segments for garnishing the glasses), add a little finely chopped red chilli and mint for taste and colour if desired.
Serve the puddings with a wedge of pineapple on the rim of each glass, with a spoon of the pineapple salsa on top.
This post and recipe for creamy white chocolate piña colada yogurt puddings is sponsored by Onken. For more recipe inspiration and to view the full range please visit www.onken.co.uk
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