Piña Colada Parfait - cooking recipe

Ingredients

1 - 15 oz can pineapple chunks, drained, 3/4 pureed, 1/4 cut into smaller chunks
1 tbsp lemon juice
2 tsp vanilla extract
6 tbsp white rum
3/4 cup mascarpone or whipped cream cheese
1/2 cup desiccated coconut
3 None eggs, separated
1/4 cup granulated sugar
None None coconut chips, to decorate (optional)

Preparation

In a bowl, mix the pureed pineapple, lemon juice, vanilla extract and rum. Mix in the mascarpone (or whipped cream cheese) and desiccated coconut. Reserve a few pineapple chunks for decoration and fold the remainder into the mixture. In a separate bowl, whip the egg whites to stiff peaks, gradually adding the sugar while whisking. Stir in the egg yolks. Then fold into the pineapple mixture.
Cut out 4 - 4 x 10 inch strips of parchment paper. Place around the edges of 4 ramekins (2 inch high, 3 1/2 inch diameter), so that about 2 inches of paper extends above the edges. Spoon the mixture into the ramekins, up to the top of the parchment paper, and freeze for at least 4 hours. Remove the parchment paper and smooth the edges of the parfait with a hot knife. Decorate with coconut chips and the remaining pineapple chunks.