Passion Fruit Baked Alaska

Passion Fruit Baked Alaska

You have to try this amazing passion fruit baked alaska recipe with coconut and meringue!  It is absolutely to die for!


This was a dessert recipe I made for a Jim belushi dinner recently. Baked Alaska is a classic dessert that normally consists ice cream and cake, topped with a browned meringue. This is not your traditional flavored baked Alaska here.


I couldn't resists making a dessert with all of the seasonal passion fruit in California right now.  This dessert was the result of the abundance of passion fruit growing on the property.


I made a coconut parfait and stuffed it with passion fruit sorbet. Then made a coconut cake that I place it on. Topped the whole dessert with a delicious meringue. If you like passion fruit and coconut, you might want to try the flan. Here is the passion fruit baked alaska recipe I hope you enjoy it!

Passion Fruit and Coconut Baked Alaska

Coconut Parfait

  • 1 cup coconut milk
  • 1/2 cup cream
  • 1 cup white chocolate
  • 12 g gelatin powder
  • 1 cup heavy cream (whipped and folded in )
  • 1 vanilla bean
  • 1/4 cup powdered sugar
  • 3 egg whites (Whipped folded in with white chocolate base)
  • 1/4 cup sugar

Passion Fruit Sorbet

  • 2 1/2 cup water
  • 2 cup sugar
  • 14 whole passion fruit (pulp scooped out)

Swiss meringue see recipe 

Passion fruit sauce

  • 1 1/2 cup passion fruit (pulp or juice)
  • 1/4 cup pineapple juice
  • 1/4 cup pear juice
  • 1/2 cup sugar
  • 4 passion fruit
  • 2 tbsp cornstarch
  • 4 egg yolks

Coconut Cake

  • 1/2 cup coconut milk (room temp)
  • 2 eggs (room temp)
  • 1 1/2 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 cup flour
  • 1 lime (zested)
  • 1/2 scant cup coconut oil (melted)
  • 1/2 tsp coconut extract

For the Sauce

  1. Place egg yolks and sugar in a stand mixer and whisk on high for 3 minutes, then add the cornstarch.  Meanwhile place all the juices in a pot and bring to a boil.  

    Then temper the eggs with the hot juice.  Place the mixture back into a pot and cook over low heat until it thickens.  Strain out and cool completely.

For the Sorbet

  1. Place water and sugar in a pot.  Bring to a boil and cook for 2 minutes.  Then cool slightly and place in a blender with the innards of 12 passion fruit.  

    Puree until smooth, strain through a fine mesh strainer and then chill until completely cold.  Place in your ice cream maker according to their instructions.  Place in an airtight container and place in the freezer for later.  

    One frozen take a small ice cream scoop and scoop out 12 little sorbet balls on a frozen sheet pan lined with parchment paper.  Return the the scoops to the freezer for at least 4 hours.

For the Mousse

  1. Get an ice bath ready in a large bowl. Place white chocolate in a heat proof bowl. Place coconut milk and cream into a pot, turn on the heat.  In a small separate bowl add gelatin and 3 tbsp of water to bloom.  Pour the milk-cream mixture over the white chocolate and allow to sit for 1 minute.  

    Whisk the mixture completely to melt the white chocolate.    Add a little of the white chocolate mixture to the gelatin to dissolve it.  Then pour the gelatin mixture back into the bowl of white chocolate and set it in the ice bath.    

    Meanwhile in a stand mixer add heavy cream.  Using the whisk start to whip the heavy cream. When the cream starts to thicken add the powdered sugar and vanilla.  Whip until stiff peaks.  Then when the white chocolate mixture has cooled but not gelled whisk in the whipped cream gently.  You want to incorporate the whipped cream well, but you don't want to over work it.  

    Clean out your stand mixer bowl and add the egg whites to the bowl.  Whisk on high speed until the whites start to whiten, then add sugar slowly and whisk until stiff peaks.  Fold the egg whites into your coconut white chocolate base.  Once you have combined it take semi sphere silicon molds and fill.  

    Then take out your scooped passion fruit sorbet and place in the middle of the mousse in the mold.  Working quickly using an offset spatula level the molds of the excess mouse.  You should be able to see the sorbet, it should be in the middle of the mouse.  Immediately place in the freezer overnight.  

For the Cake

  1. Preheat oven to 350 degrees,

    Mix all of the wet ingredients in a bowl together.  Then mix all of the dry ingredients together.  Mix the wet and dry ingredients together until well incorporated.  Pour onto a sheet pan lined with parchment paper.  Bake for about 20-25 minutes until done.  

    Take out and cool completely, then place in the refrigerator for 2 hours.  Take a ring cutter and cut out 12 rounds that perfectly match the size of the silicon molds.  Take the mousse out of the molds and place on top of each cake ring.  Place back in the freezer while you prepare the meringue.

For the Meringue

  1. In mixing bowl heat egg white and sugar over water bath until it reaches 160 F. Then immediately place in a stand mixer and whip for 5 minutes or until cool.  

    Put the meringue in pastry bag with a flower tip or a large #104 and pipe in a consistent motion on top of the coconut semi sphere.  Place in the fridge for 15 minutes

To Finish

  1. Place a spoonful of sauce down on the plate.  Take a torch and brown the meringue all the way around the baked Alaska.  Place on top of the sauce.  Serve and enjoy!



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