Pineapple Possets with Coconut Shortbread

Pineapple Possets with Coconut Shortbread AWhether or not you’ve had lemon posset, pineapple posset is a must! The pineapple juice loses its sharpness and lends a subtle flavour to the cream in this smooth and refreshing dessert. This has to go on my list as my new favourite, it’s super easy to make and makes a nice change to the usual lemon. And with some coconut shortbread on the side, you’re only two steps from the Caribbean.

Pineapple Possets with Coconut Shortbread
Serves 6

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for the shortbread

  • 100g unsalted butter, softened
  • 50g caster sugar
  • 25g honey
  • 135g plain flour
  • 15g cornflour
  • 40g desiccated coconut
  • 20g light brown soft sugar

for the possets

  • 450ml double cream
  • 75g caster sugar
  • 135ml pineapple juice


For the shortbread: in a large bowl cream butter, sugar and honey together until light and fluffy. Sift in flours and half the coconut and mix thoroughly until it forms a dough. Pat the dough into a 15 x 25cm rectangle on a sheet of cling film. Combine remaining coconut and sugar in a small bowl and sprinkle evenly over the dough. Roll the dough up like a swiss roll, from the one of the shorter ends, using the cling film to help, if necessary. Wrap the rolled up dough in cling film and chill for 30 minutes or until firm. Meanwhile, make the possets.

For the possets: heat the cream and sugar in a saucepan over a medium heat, stirring with a wooden spoon until the sugar has dissolved. Bring to boil and boil, stirring, for three minutes. Remove from the heat and stir in the pineapple juice. Leave to cool for a few minutes before dividing between six 80ml ramekins then place in the fridge for at least an hour to set. (Cover the possets with cling film after the first hour if not serving right away.)

Meanwhile preheat the oven to 160°C fan (170°C no fan) and line two baking trays with non-stick baking paper. Slice the log into 16 even rounds, space out on the baking trays and bake for 20 minutes until golden brown.
Leave to cool for a few minutes on the trays before transferring to a wire rack to cool completely. Serve with the possets and store any extras in an airtight container.


3 responses to “Pineapple Possets with Coconut Shortbread

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