Pina Colada Sundae
Coconut Sorbet, Pineapple Sorbet, Rum Cream, Pineapple Jam, Rum Meringue, Dehydrated Pineapple, Coconut Crumble, Lime Zest
Pastry Chef Zasha Gazder of Sunny’s Steakhouse | Miami, FL
Adapted by StarChefs | June 2025 | Photo: Will Bunt
INGREDIENTS
Coconut Sorbet:
1 kilogram coconut purée
250 grams granulated sugar
60 grams glucose powder
25 grams lime juice
4 grams sorbet stabilizer
Pineapple Sorbet:
420 grams pineapple purée
105 grams granulated sugar
30 grams lime juice
14 grams glucose powder
1 gram sorbet stabilizer
Rum Cream:
Yield: 2 quarts
500 grams heavy cream
55 grams granulated sugar
2 grams kosher salt
5 grams gelatin sheets, bloomed
65 grams rum
Pineapple Jam:
Yield: 1 quart
815 grams quartered pineapples
100 grams granulated sugar
Rum
30 grams lime juice
Rum Meringue:
400 grams granulated sugar
48 grams rum
200 grams egg whites
Coconut Crumble:
350 grams gluten-free flour
165 grams granulated sugar
150 grams light brown sugar
150 grams coconut flakes
5 grams kosher salt
1 teaspoon baking soda
283 grams melted butter
To Assemble and Serve:
Yield: 1 serving
Lime zest
1 slice dehydrated pineapple
1 ounce Jamaican rum
METHOD
For the Coconut Sorbet:
In a pot over medium-high heat, bring all ingredients and 375 grams water to a boil. Strain into a nonreactive container and let cool. Seal and freeze overnight.
For the Pineapple Sorbet:
In a pot over medium-high heat, bring all ingredients and 83 grams water to a boil. Strain into a nonreactive container and let cool. Seal and freeze overnight.
For the Rum Cream:
In a pot over medium flame, heat cream, sugar, and salt. Once hot, stir in gelatin sheets and rum. Remove from heat and let cool. Transfer to a piping bag and refrigerate overnight.
For the Pineapple Jam:
In a mixing bowl, cover pineapple with enough rum to submerge. Let soak 1 hour. Prepare and heat a grill. Grill pineapple until evenly charred. Transfer to a work surface and dice 200 grams charred pineapple. Set aside. Transfer remaining pineapple to a pot over medium heat. Add sugar and lime juice. Cook until pineapple begins to break down and desired consistency is achieved. Stir in 100 grams rum. Using a Vitamix Commercial immersion blender, purée until smooth. Stir in reserved diced pineapple. Transfer to an airtight container and refrigerate.
For the Rum Meringue:
Heat a dehydrator to the lowest setting. In a pot over medium heat, bring sugar, 33 grams rum, and 33 grams water to 250°F. Keep hot. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites. With the machine running, slowly stream in hot syrup. Mix until medium-stiff peaks are achieved. Add 15 grams rum and mix to combine. Spread meringue into an even layer on a silicone-lined sheet tray. Dehydrate until fully dried out. Break into shards of desired size. Transfer to an airtight container and reserve.
For the Coconut Crumble:
Heat oven to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, add flour, sugar, coconut flakes, salt, and baking soda. Mix to combine. With the machine running, slowly stream in butter. Mix until fully incorporated. Transfer to a parchment-lined sheet tray and bake until golden brown, mixing occasionally. Let cool. Transfer to an airtight container and reserve.
To Assemble and Serve:
Place 1 tablespoon Pineapple Jam into the center of a serving bowl. Top with 1 tablespoon Coconut Crumble followed by 1 scoop Coconut Sorbet and 1 quenelle Pineapple Sorbet. Pipe desired amount Rum Cream to the right of Sorbets. Garnish with 1 shard Rum Meringue and dehydrated pineapple. Finish with lime zest and serve with 1 shot of rum.
