Kahlua-Colada Parfaits

Think pina colada meets tiramisu in a parfait glass. Crumbled macaroon cookies get soaked with Kahlua, then layered with vanilla ice cream, crushed pineapple, a splash of rum, and finished with toasted coconut on top.

The double-layer construction is what sets this apart from a regular sundae. You build the cookie-Kahlua-ice cream-pineapple-rum stack twice in each glass, so every spoonful from top to bottom hits coffee, tropical fruit, coconut, and booze all at once.

Draining the crushed pineapple well is a step you cannot skip. Excess pineapple juice will turn the ice cream layers soupy before your guests even pick up a spoon. Press the pineapple in a fine mesh strainer until no more liquid drips out.

Chef Tips

• Use a firm vanilla ice cream, not soft serve. It needs to hold its shape in layers without immediately melting into the Kahlua.
• Toast the coconut in a dry skillet, stirring constantly, until just golden. It burns fast and bitter coconut ruins the whole dessert.
• Let the Kahlua soak into the crumbled macaroons for a minute before adding ice cream. The cookies absorb the coffee liqueur and turn chewy and intense.
• Serve immediately after assembling. These don’t hold in the freezer because the cookies go hard and the layers bleed together.

Variations

• Use coconut ice cream instead of vanilla to triple down on the tropical flavor.
• Swap Kahlua for Baileys Irish Cream for a richer, more caramel-forward profile.
• For a non-alcoholic version, use strong brewed espresso in place of Kahlua and skip the rum.