A tropical delight, with pineapple, banana and rum.


  • 1 pineapple
  • 3 bananas
  • 50 g caster sugar
  • 50 ml dark rum
  • for the pina colada parfait
  • 5 egg yolks (free range)
  • 100 g caster sugar
  • 2 tblsp plain yogurt
  • 50 ml pineapple juice
  • 100 g coconut cream
  • 50 ml malibu
  • 250 ml whipped cream


  • First make the parfait.
  • Beat the egg yolks and caster sugar over a pan of simmering water until they double in size and become pale and fluffy.
  • Then gently fold in the yogurt, pineapple juice, coconut cream, Malibu and whipped cream.
  • Place the mixture into a pyramid shaped mould and freeze for at least 3 hours.
  • For the caramelized fruit, peel the pineapple and remove the ‘eyes’.
  • Slice in half and remove the hard core at the centre.
  • Slice the flesh into thick chunks.
  • Then peel the bananas and cut into thick slices at an angle.
  • For the caramel, heat half the sugar and half the rum in a frying pan and toss in the bananas and cook slowly over a medium heat until the sugar melts and coats the banana.
  • In another pan cook the pineapples with the rest of the sugar and rum in the same way (use more sugar if required) and cook until golden and sticky.
  • Place some pineapples and bananas on skewers and serve warm with the parfait.

More by Keith Barry:

Find recipes by keyword:

entertaining desserts and sweets the restaurant