Tropic-Anna Piña Colada Bites: Coco Crunch Clouds
Anna, adapted by JojoM
Mini piña colada entremets with coconut dacquoise, feuilletine crunch, silky coconut–rum crème, and fresh tropical fruit—bite-size sunshine for any party.
Tropic-Anna Piña Colada Bites: Coco Crunch Clouds 🍍🥥
If sunshine could take the form of dessert, it would look like these mini piña colada entremets — bite-sized clouds layered with coconut dacquoise, feuilletine crunch, and a silky coconut–rum crème, topped with fresh tropical fruit and glossy white chocolate discs. ✨
These elegant Tropic-Anna Bites are inspired by the fun, tropical notes of the piña colada cocktail—but in a patisserie format that’s perfect for parties or afternoon tea. Each mini creation bursts with coconut, pineapple, and mango freshness while delivering that signature French finesse. 🇫🇷🌴
A Tropical Dream in Layers 🍹
At the base, you’ll find a light coconut dacquoise, gently sweet and nutty, baked just until tender. It’s paired with a white chocolate feuilletine layer, adding that irresistible crisp snap.
The star of the show—the Piña Colada Crème—brings together coconut purée, crème fraîche, and a touch of white rum liqueur for creamy, tropical indulgence. The rum is optional, but if you include it, you’ll unlock that unmistakable cocktail warmth that balances the fruit’s acidity.
Finally, each bite is topped with tempered white chocolate discs, diced pineapple, mango, papaya, and lemon balm leaves for a glossy finish that sparkles with color and texture. 🌈
Chef’s Notes & Tips 👩🍳
- 🌀 Feuilletine crunch: Mix quickly while the chocolate is still fluid—this preserves that delicate crispy texture.
- 🧁 White-chocolate discs: Cut them when “leathery”—not too soft or firm—for perfect edges.
- 🍹 Crème texture: Semi-whip your cream for a cloud-like lightness that folds beautifully into the coconut base.
- 🌺 Fresh fruit: Use ripe, aromatic tropical fruit; it’s what brings the bite to life!
Make It Ahead ⏰
The dacquoise and feuilletine base can be frozen for up to three weeks, making this dessert wonderfully make-ahead-friendly. Simply pipe the crème and garnish before serving for the ultimate contrast in textures.
These Coco Crunch Clouds are not just mini desserts—they’re tropical jewels that brighten any celebration table. Whether it’s a summer brunch, wedding dessert table, or high tea spread, each bite is a sweet reminder of sunshine and sea breeze. 🌞🌊
Inspired by Anna’s playful approach to tropical flavors and adapted by JojoM for RecipeShare.
Tropic-Anna Piña Colada Bites: Coco Crunch Clouds
Anna, adapted by JojoMMini piña colada entremets with coconut dacquoise, feuilletine crunch, silky coconut–rum crème, and fresh tropical fruit—bite-size sunshine for any party.
Chef's Tips
Semi-whip the cream to soft peaks so it folds smoothly into the coconut base.
Work quickly when mixing feuilletine with melted chocolate to keep the crunch crisp.
Cut white-chocolate discs when just ‘leathery’—too set and they’ll crack, too soft and edges fray.
Chill the crème until lightly set before piping for clean, domed dots.
Use very ripe tropical fruit; dice small (5–8 mm) for neat assembly.
Tools Used
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Ingredients
Piña Colada Crème
Coconut Dacquoise ‘Sponge’ (2 trays)
Feuilletine Layer
White-Chocolate Discs
Assembly & Garnish
Instructions
Make the Piña Colada Crème
- 1
Warm coconut purée/cream with caster sugar until dissolved; do not boil.
- 2
Remove from heat, whisk in squeezed gelatine to dissolve fully.
- 3
Whisk in crème fraîche; cool until lightly thickened.
- 4
Fold in semi-whipped cream, then rum. Transfer to a piping bag; chill to semi-set.
Bake the Coconut Dacquoise
- 1
Sift almond meal, flour, and icing sugar together.
- 2
Whisk egg whites to soft peaks, gradually adding caster sugar to a glossy meringue.
- 3
Fold dry mix and desiccated coconut into the meringue until just combined.
- 4
Spread 400 g per silicone-lined tray. Bake at 160°C/325°F for ~6 minutes until set.
- 5
Slide onto a wire rack and cool quickly.
Feuilletine Crunch
- 1
Mix melted white chocolate with feuilletine until evenly coated.
- 2
Spread a thin, even layer over the cooled dacquoise sheets. Freeze to firm.
White-Chocolate Discs
- 1
Temper white chocolate. Spread thinly on acetate.
- 2
When ‘leathery’, punch 20 solid discs (5.5 cm). Punch 20 rings (5.5 cm with a 3 cm centre).
- 3
Keep cool and dry until assembly.
Cut & Assemble (20 bites)
- 1
Cut 20 dacquoise rounds (5.5 cm).
- 2
Top each with a solid white-chocolate disc.
- 3
Pipe small domes of piña colada crème around the edge.
- 4
Cap with the white-chocolate ring; fill centres with diced tropical fruit or passion fruit pulp.
- 5
Garnish each with 3 small lemon-balm leaves. Chill 30 minutes to set before serving.
Comments & Reviews
Lara
10/12/2025
The coconut crème sets so silky! Loved the rum note—kept the centres bright with passion fruit.
Marco
10/12/2025
Great party size. Feuilletine stayed crunchy—worked even after a short fridge rest.
Aisha
10/12/2025
Skipped the alcohol and added extra pineapple juice—still tropical and fresh. Will double next time.
Nutrition Facts
Serving Size: 1 mini cake
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
