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The Piña Colada Fondue

Difficulty Level: Easy
4-6 persons
La Fondue Piña Colada

You have been asking for it, well here it is: the first fondue with a broth that’s made specifically for dessert… which doesn’t mean that it can’t be enjoyed at brunch!

Unlike a classic chocolate fondue, where runny chocolate coats the ingredients, the broth here serves as a poaching liquid for your favourite exotic fruit selection.

They do not hold a lot of broth and will not soak it up, but the heat of the liquid will bring out their juicy and sweet taste. It will make them seem riper and gorged with sunshine! Cantaloupes, mangoes, lychees and papayas can then be dipped in a light but deliciously sweet lime and white chocolate yogurt.

Successfully preparing a sweet fondue like this one is quite different from making a traditional fondue! We have therefore compiled 6 useful tips in a new blog post to make sure that your next culinary experience is a success!

If you want to make this vitamin-filled fondue more decadent, you’re more than welcome to add a selection of macaroons, thin Oreo cookies and honey-glazed doughnut holes to the mix to complete the hat trick!

La Fondue Piña Colada
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.


    • 2 liters pineapple juice
    • 1 liter of whole coconut milk in a carton, or the equivalent in tins (4 x 250 ml)
    • 1/3 cup freshly squeezed lime juice (about 3 limes)
    • 1/3 cup amber maple syrup
    • 2/3 cup or more dark rum to taste (optional)
    • 2 tablespoons rum extract
    • 1 tablespoon vanilla extract


    • 1 cup drained vanilla Greek yogurt
    • 100 grams of chopped white chocolate
    • Fine zest of 1 lime, well washed and dried
    • 2 teaspoons rum extract


    • Fresh pineapple, fresh cantaloupe, fresh papaya, fresh or canned lychees, fresh mango, banana and your favourite exotic fruit selection, macaroons, vanilla Oreo biscuits and honey glazed donut holes
  • Preparation

    • Combine all broth ingredients in a large pot, bring to a boil, stirring regularly to avoid overflow, reduce heat and simmer for 15 minutes.
    • Over a double boiler, melt the white chocolate completely then remove from heat. Add the yogurt and whisk immediately, then flavour with the lime zest and rum extract.
    • Cut up the fruits and arrange the pieces with the other toppings on serving plates.
    • Transfer the broth to a pitcher and pour it into the bowl of the Fondussimo. Heat again and enjoy!

    A few tips

    • When poaching fruit to mimic ripening in an accelerated manner, choose fruit that is not yet fully ripe, as it will be easier to cut and handle.
    • While fruit is poached for 2 to 5 minutes, pastries should be dipped very briefly in the broth, for 2 to 5 seconds.
    • Since it’s not possible to reduce the amount of broth and since one is usually less hungry for dessert than for a meal, it’s best to plan this fondue for group dinners and dip one bite at a time, to enjoy this dessert fondue over a longer period.
    • For more tips to help make your sweet fondues a success, head over to our blog!
    • Got some broth left after your meal? Turn it into delicious homemade popsicles!