Name: Coconut and Pineapple Roulade Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 3 small egg whites; 100 g caster sugar; 20 g desiccated coconut; 180 g tinned pineapple (approx. 7 rings); 15 g caster sugar; 100 ml double cream; 50 g cream cheese; ½ tsp vanilla paste; 20 g creamed coconut (from a block); 15 g caster sugar

Jump to Recipe· 3.9 from 25 reviews

If you have a soft spot for tropical flavors and light, airy desserts, this Coconut and Pineapple Roulade Recipe is going to become your new favorite indulgence. It combines the delicate crunch of toasted desiccated coconut with the juicy sweetness of roasted pineapple, all wrapped up in a tender, meringue-based roulade. The creamy, dreamy filling balances the bright fruit perfectly, creating a treat that feels like a sunny getaway on a plate. Whether you’re entertaining friends or simply treating yourself, this recipe delivers a show-stopping dessert that’s surprisingly simple to make and absolutely delicious.

Ingredients You’ll Need

The image shows a wooden cutting board with a sliced pineapple ring and several pineapple chunks placed in front of it. A black-handled knife lies behind the pineapple pieces on the board. The pineapple is pale yellow with a juicy texture, and the pieces are arranged with the ring in the back and the smaller chunks in the front, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Coconut and Pineapple Roulade Recipe plays a key role, from texture to flavor and visual appeal. The list is straightforward but essential to create that perfect balance between sweetness, creaminess, and tropical zing.

3 egg whites (small): The base for your meringue, providing structure and lightness.
100 g caster sugar: Sweetens and stabilizes the meringue for that glossy finish.
20 g desiccated coconut: Adds texture and a toasty coconut flavor to the meringue.
180 g tinned pineapple (approx. 7 rings): The tropical star, offering juicy sweetness and a slight tang after roasting.
15 g caster sugar: Used to sweeten the pineapple slightly before roasting.
100 ml double cream: The creaminess that forms the luscious filling.
50 g cream cheese: Adds richness and a subtle tang to balance the sweetness.
½ tsp vanilla paste: Brings a warm, fragrant note to the filling.
20 g creamed coconut (from a block): Intensifies the coconut flavor for an irresistible tropical vibe.

How to Make Coconut and Pineapple Roulade Recipe

Step 1: Roast the Pineapple

Start by preheating your oven to 180°C fan. Drain the pineapple rings and chop them into small, roughly 1cm pieces. Roasting pineapple concentrates its natural sugars and deepens its flavor, so spread the chunks on a large baking tray and roast for about 25 minutes until they just begin to brown. Once done, remove the tray to cool completely. This step is crucial for turning juicy fruit into caramelized bites of tropical bliss.

Step 2: Prepare the Meringue

Whip your egg whites until they hold stiff peaks—this takes a little patience but is worth it for that perfect fluffy texture. Add the caster sugar tablespoon by tablespoon while continuing to whisk, ensuring all sugar is dissolved and the meringue is glossy and firm. Gently fold in the desiccated coconut to add subtle texture and flavor. This coconut-mixed meringue forms the delicate base for the roulade.

Step 3: Bake the Meringue Base

Line a 24x18cm baking tray with parchment and spread your meringue evenly to the corners. First, bake at 180°C fan for 8 minutes, then reduce the temperature to 160°C for another 8 minutes. The meringue should have a thin crust with a soft, marshmallow-like center, just slightly browned on top. This precise baking timing ensures a roulade that’s easy to roll without cracking.

Step 4: Invert and Cool the Meringue

Once baked, dust a large sheet of baking parchment with icing sugar. Invert your meringue carefully onto this parchment, then gently peel off the original baking paper. Allow the meringue to cool for 10 to 15 minutes, which softens it enough to roll later without breaking. This step is a little delicate but sets the stage for a beautiful roulade.

Step 5: Whip the Creamy Filling

In a large bowl, combine double cream, cream cheese, vanilla paste, grated creamed coconut, and the remaining caster sugar. Using an electric whisk, beat the mixture until it holds stiff peaks, resulting in a rich, velvety cream that’s wonderfully fragrant and packed with tropical flavor. This filling brings richness and a luxurious mouthfeel to the roulade.

Step 6: Assemble the Roulade

Spread most of the cream mixture evenly over the cooled meringue, leaving a bit aside for decoration. Distribute the roasted pineapple pieces all over the cream, ensuring every bite gets its share of juicy fruit. Using the parchment paper to help, carefully roll the meringue into a roulade shape. Be gentle so you don’t squeeze out the filling — the goal is a tight but tender roll packed with flavor.

Step 7: Chill and Decorate

Place the roulade in the fridge for at least 30 minutes to allow the flavors to meld and the structure to set. When you’re ready to serve, pipe the remaining cream on top for an elegant finish and dust with icing sugar if desired. This final touch not only looks stunning but adds an extra hint of sweetness.

How to Serve Coconut and Pineapple Roulade Recipe

A rolled dessert made of a light, cracked white meringue layer forms the outer shell with a rough texture. Inside, there is a layer of creamy white filling that peeks out slightly on the ends. On top of the roll, dollops of fluffy white cream are placed at regular intervals, each topped with a small piece of yellow pineapple. The roll is placed on a dark surface dusted with powdered sugar. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your roulade with tropical flourishes like toasted coconut flakes, a few extra pineapple chunks, or even a sprinkle of finely chopped pistachios for a bit of crunch and color contrast. Fresh mint leaves work beautifully to brighten the presentation and add a fresh aroma that complements the tropical theme.

Side Dishes

This dessert pairs well with simple accompaniments like a scoop of coconut or vanilla ice cream or a light fruit salad featuring mango, passion fruit, or kiwi to continue the tropical vibe. A drizzle of passion fruit coulis or a spoonful of fresh berries can add a tart contrast that balances the dessert’s sweetness.

Creative Ways to Present

For a festive touch, slice the roulade into thick rounds and serve individual portions with a swirl of whipped cream on the side. You can also cut into smaller bite-sized pieces and serve as part of a dessert platter. Wrapping each slice in edible flowers or presenting it alongside miniature tropical cocktails makes for an unforgettable experience.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Coconut and Pineapple Roulade Recipe covered in the refrigerator for up to 2 days. Keep it wrapped in parchment and foil or in an airtight container to maintain moisture and prevent the meringue from absorbing fridge odors. The roulade’s texture is best enjoyed fresh, but proper storage keeps it delicious all the same.

Freezing

Freezing this roulade is not ideal due to the delicate meringue and creamy filling, which can lose texture and become watery after thawing. Instead, enjoy it fresh or try preparing components like the roasted pineapple and cream filling ahead of time for quick assembly before serving.

Reheating

This dessert is best served chilled, so reheating is not recommended. Allow any refrigerated roulade to come to room temperature for a few minutes before serving to bring out its full flavor and creamy texture.

FAQs

Can I use fresh pineapple instead of tinned?

Absolutely! Fresh pineapple cut into rings and roasted works wonderfully in this recipe. Just make sure to choose ripe fruit for the best sweetness and texture.

What if I don’t have creamed coconut? Can I substitute it?

You can substitute creamed coconut with coconut cream or coconut butter, but be mindful the texture might vary slightly. The creamed coconut adds an intense coconut flavor and slight firmness that’s hard to replicate exactly.

Can I make this recipe vegan?

This roulade relies on egg whites and dairy for its structure and creaminess, so a vegan version would require substitutions like aquafaba for meringue and coconut cream instead of dairy, which would change the texture and flavor somewhat but could still be delicious with some experimentation.

Why is my meringue cracking when I roll it?

Cracking usually happens if the meringue is overbaked or too dry. Make sure to follow the baking times closely and cool the meringue slightly while it’s still pliable. Dusting with icing sugar before inverting helps prevent sticking and tearing.

Can this dessert be made gluten-free?

Yes! The Coconut and Pineapple Roulade Recipe is naturally gluten-free since it contains no flour or wheat products. Just double-check your ingredients like vanilla paste and creamed coconut to ensure there are no hidden gluten additives.

Final Thoughts

This Coconut and Pineapple Roulade Recipe is a little slice of tropical paradise that’s surprisingly easy and fun to make. From the golden roasted pineapple to the light coconut-infused meringue and luscious cream filling, every bite is a celebration of fresh, vibrant flavors. Trust me, once you give this recipe a try, it will become a beloved dessert in your kitchen, perfect for holidays, special occasions, or whenever you need a sweet escape.