Piña Colada Shells 

Just imagine all the flavors of the popular tropical drink in individual puff pastry shells. One bite and you’ll think you’re in paradise! Serve them at your next party for an absolutely dazzling dessert.
  • prep: 35 minutes
  • chill: 30 minutes
  • total: 35 minutes
  • grill: 5 minutes
  • Serves: 6



  • 1/2 cup flaked dried sweetened coconut, toasted
  • 8 ounces (1 container) mascarpone, softened
  • 1/4 cup confectioners’ sugar
  • 1/2 cup heavy cream, whipped
  • 3 tablespoons packed brown sugar
  • 2 tablespoons dark rum
  • 1/2 pineapple, peeled, cored and sliced into rings
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1 tablespoon grated lime zest


  1. Reserve 2 tablespoons coconut.  Stir the mascarpone and confectioners' sugar in a medium bowl.  Fold in the whipped cream and remaining coconut.  Cover and refrigerate for 30 minutes.

  2. Stir the brown sugar and rum in a small bowl.  Brush the pineapple with the brown sugar mixture.

  3. Heat a nonstick grill pan over medium-high heat.  Grill the pineapple for 5 minutes, turning over once halfway through the grilling time.  Remove the pineapple from the grill pan and coarsely chop.

  4. Spoon 2 tablespoons pineapple into each pastry shell.  Top each with about 1/3 cup mascarpone mixture and about 1 tablespoon pineapple.  Sprinkle with the reserved coconut and the lime zest, if desired.

Shells Recipe

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