Billy McComb Surprise

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


  1. First make the parfait.
  2. Beat the egg yolks and caster sugar over a pan of simmering water until they double in size and become pale and fluffy.
  3. Then gently fold in the yogurt, pineapple juice, coconut cream, Malibu and whipped cream.
  4. Place the mixture into a pyramid shaped mould and freeze for at least 3 hours.
  5. For the caramelized fruit, peel the pineapple and remove the ‘eyes’.
  6. Slice in half and remove the hard core at the centre.
  7. Slice the flesh into thick chunks.
  8. Then peel the bananas and cut into thick slices at an angle.
  9. 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.
  10. 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.
  11. Place some pineapples and bananas on skewers and serve warm with the parfait.


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