Tim Tam pina colada coconut cocktail cups

Velvety coconut crème patisserie, pineapple compote, crispy meringue, and crunchy Tim Tam crumbs are layered into a tropical dessert delight. Recipe by In Rhi's Pantry.

  • 1 hr preparation
  • 5 mins cooking
  • Serves 4
  • Print
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Coconut crème pâtissière
  • 1/2 cup milk
  • 1/2 cup coconut milk
  • 20 millilitre rum
  • 3 tablespoon caster sugar
  • 2 egg yolks
  • 2 tablespoon cornflour
  • 1 cup cream, whipped
Pineapple compote
  • 1 cup canned crushed pineapple
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut milk
  • 1 teaspoon lemon juice
To assemble
  • 6 small store-bought meringues, crumbled
  • 4 Pina Colada Tim Tam biscuits, coarsely chopped
  • Pineapple flowers (optional), to garnish (see tip)


Coconut crème pâtissière
  • 1
    In a medium saucepan, combine the milk, coconut milk, rum and 1 Tbsp of the caster sugar and bring to a simmer.
  • 2
    In a medium-sized bowl, whisk together the egg yolks, cornflour and remaining caster sugar.
  • 3
    When the milk mixture is simmering, remove from the heat and pour in a steady stream into the egg yolk mixture, whisking continuously. Pour back into the saucepan and heat gently, stirring continuously, until the mixture has thickened.
  • 4
    Transfer to a clean bowl and lay plastic wrap over the surface of the custard to stop it forming a skin. Set aside to cool.
  • 5
    When cooled, fold in the whipped cream, a bit at a time, until it is all incorporated.
Pineapple compote
  • 6
    While the custard is cooling, combine the pineapple compote ingredients in a small saucepan, simmer until the liquid is reduced and the mixture thick. Blitz in a processor or blender to make a smooth consistency.
To assemble
  • 7
    To assemble, place a generous amount of the coconut crème patissiere into 4 serving dishes, divide the pineapple compote between the dishes, add a layer of crumbled meringues and top with chunky Tim Tam Pina Colada crumbs and garnish with pineapple flowers, if desired.


Place wafer-thin slices of skinned fresh pineapple on a lined baking sheet in a 120°C oven for 1½ hours, or until dried. Turn once or twice during drying.