Pina Colada Ganache

  • 90 milliliters (3.00 fluid ounces) coconut cream
  • 20 grams (0.70 ounces) glucose sugar (syrup)
  • 35 grams (1.25 ounces) pineapple puree
  • 240 grams (8.45 ounces) white chocolate
  • 35 grams (1.25 ounces) Malibu rum
  • 90 grams (3.15 ounces) butter (of a premium quality)


  • Double Boiler or Heatproof Bowl and Pot

    Essential for gently melting white chocolate without burning it. Ensure the water in the pot doesn’t touch the bowl to avoid steam affecting the chocolate.

  • Blender or Immersion Blender

    Perfect for achieving a smooth, creamy ganache by thoroughly emulsifying the ingredients.

  • Thermometer

    Important for checking the temperature of your ganache to ensure it’s just right before adding the butter.


Step 1

Hello, everyone! This time we would like to share a recipe for a delicate macarons filling with Pina Colada cocktail flavor. Enjoy!

Step 2

First, melt the white chocolate gently in a microwave or double boiler until smooth. Tip: Ensure to stir the chocolate occasionally to prevent burning.

Step 3

In a small saucepan, heat the coconut cream with the glucose syrup until completely dissolved. Meanwhile, gently warm the pineapple puree separately. Tip: Do not let the pineapple puree boil, just warm it up lightly.

Step 4

Pour the coconut cream mixture over the melted chocolate and stir until combined. Then add the warmed pineapple puree and blend the mixture with a hand blender until it emulsifies. Tip: An immersion blender works best for this step.

Step 5

Gradually add the room temperature Malibu rum to the emulsion while continuing to blend. Tip: Ensure the rum is at room temperature to maintain a smooth emulsion.

Step 6

Once the mixture has cooled to 35°C (95°F), add the butter, which should be at a soft, fondue-like consistency. Blend again until the ganache is smooth. Tip: If your butter is too cold, it will not blend smoothly, so make sure it's soft.

Step 7

Let the ganache crystallize in the fridge for 10 to 12 hours before using. Tip: Cover the ganache with plastic wrap to prevent a skin from forming.

Step 8

That’s it! The ganache is ready to use! Please your loved ones!


Ready to delight your guests? 🍍 Try piping this creamy Pina Colada ganache into macarons, sandwiching between crispy, chewy almond meringue shells for a tropical surprise. Brighten up your dessert table by using it as a filling for cupcakes or as a spread on your favorite cookies. For an extra touch of flair, drizzle it over ice cream or use it as a sophisticated dip for fresh fruit. 🍓🍏

Feeling adventurous? Blend the ganache into smoothies or add a little to a cocktail shaker for a dessert-inspired twist on your usual concoctions. Trust us, your taste buds will dance with joy, and your guests will keep coming back for more. 🌴🍹


Transforming a Pina Colada ganache into a vegan and gluten-free delight is easier than you think! 🌱✨

For a vegan version: Substitute the white chocolate for a high-quality vegan white chocolate. Replace the butter with a plant-based margarine or coconut oil. Ensure your glucose syrup is vegan, as some syrups might contain animal derivatives.

For a gluten-free version: While the primary ingredients in this ganache are naturally gluten-free, always double-check your labels, especially for chocolate and glucose syrup, to ensure they haven't come into contact with gluten during processing. ✅

By making these simple swaps, you’ll still enjoy the tropical flavors and creamy texture of the original recipe, making it suitable for everyone to enjoy! 🌟


  • How do I know if my ganache is smooth enough?

    Ensure there are no lumps, and all ingredients are fully blended. Use a blender to achieve a silky consistency.

  • Can I use a different type of chocolate?

    White chocolate is essential for this recipe to maintain the authentic Pina Colada flavor, but you can experiment with milk or dark chocolate for a different twist.

  • How can I prevent my ganache from becoming grainy?

    Make sure all ingredients are at room temperature, and blend thoroughly to emulsify properly.

  • Can I freeze the ganache?

    Yes, store it in an airtight container, but be sure to thaw it slowly in the refrigerator to maintain its smooth texture.

  • What’s the best way to reheat the ganache if it sets too hard?

    Gently reheat it in a double boiler or microwave in short bursts, stirring frequently.

  • How long can I store the ganache in the fridge?

    Store it in an airtight container for up to a week. Make sure it’s covered to prevent it from absorbing any unwanted fridge odors.

Nutrition facts

Recipe Yield:30 servings
Calories:Approx. 55 calories per serving
Calories (Min - Max):50 - 60
Total Fat:3.5g
Saturated Fat:2.0g
Total Carbohydrate:5g
Total Sugars:3.8g