5 Tommy Bahama’s Dessert Recipes to Cheer You Up on a Cold Day

Haute Living had the opportunity to speak with Tommy Bahama’s executive chef Kouri Killmeier, who shared five haute recipes for warm and cozy desserts. Once your treats are finished, grab your cashmere throw and cuddle up in front of your fireplace, and heat things up with these sumptuous winter dessert recipes that will surely soothe your soul.

Pineapple Crème Brûlée

Pineapple Creme Brulee_13


  • 2 ripe pineapples
  • 1⁄3 cup/65 g packed light brown sugar
  • 1⁄2 tsp vanilla extract


  • 1 1⁄2 cups/360 ml heavy cream
  • 1 vanilla bean, halved lengthwise, or 1 tsp vanilla extract
  • 6 large eggs, plus 6 large egg yolks
  • 1⁄3 cup/65 g plus 1 Tbsp. granulated sugar
  • 9 tsp granulated sugar
  • Whipped Cream
  • 6 fresh strawberries, for garnish
  • special equipment: Butane kitchen torch

Pineapple shells

Slice off the bottom and crown of leaves from each pineapple. Using scissors, snip off and refrigerate 12 to 18 of the best-looking small pineapple leaves. Cut the pineapples crosswise into 6 rounds, each about 1 1⁄2 in/4 cm thick. Do not peel the pineapple rounds. Reserve the remaining pineapple for another use. Cover and refrigerate the pineapple shells until serving.

For each shell, using a small, sharp knife, cut an incision about 1⁄4 in/6 mm from the edge around the inside circumference of a pineapple round, being sure not to cut all the way through to the bottom. Using a melon baller, scoop out and discard the central core, leaving about 1⁄4 in/6 mm of fruit on the bottom of the shell. Scoop out the pineapple within the incision, leaving a shell about 1⁄4 in/6 mm thick. Finely chop the pineapple flesh. You should have 2 cups/380 g. Transfer the chopped pineapple to a medium bowl and stir in the brown sugar.

Heat a large nonstick skillet over medium/high heat. Add the pineapple mixture and cook, stirring occasionally, until the juices have evaporated and the pineapple is browned, 8 to 10 minutes. Return to the bowl and let cool completely. Stir in the vanilla. Cover and refrigerate until chilled, at least 4 hours or up to 1 day.


Bring the heavy cream and vanilla bean halves to a simmer in a heavy, medium saucepan over medium heat. Remove from the heat and let steep for 5 minutes. Using the tip of a small, sharp knife, scrape the seeds from the bean halves into the cream, discarding the bean halves. Whisk the eggs, yolks, and granulated sugar together in a medium heat-proof bowl. Gradually whisk in the hot cream mixture. Return to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a wooden spoon (your finger should leave a path in the custard) and an instant-read thermometer reads 185ºF/85ºC. Do not boil. Pour the custard through a sieve into a heat-proof bowl. (Stir in the vanilla extract now, if using.) Let cool completely. Cover with plastic wrap and refrigerate until chilled and thickened, at least 4 hours or up to 1 day.

Divide the pineapple mixture evenly among the pineapple shells, spreading it evenly. Place the rounds on a baking sheet. Spoon equal amounts of the custard into each round and smooth the custard with a small spatula. Cover each with a piece of waxed or parchment paper and refrigerate until serving, at least 1 or up to 4 hours


Sprinkle each custard evenly with 1 1⁄2 tsp granulated sugar. Using the torch, wave the flame about 1⁄2 in/12 mm above the custard to caramelize the sugar. Fill a pastry bag fitted with a 1⁄2-in/12-mm fluted tip with the whipped cream. Pipe a large rosette of whipped cream onto each custard and insert 2 or 3 pineapple leaves into each rosette. Garnish each with a strawberry. Serve immediately. MAKES 6 SERVINGS.

Pina Colada Cake

Pina Colada Cake_13
(Yield 1 cake /8 slices)

  • 1 ½ lbs. Pillsbury White cake mix
  • 14 ½ FL oz. Water
  • 2 each eggs
  • 2 FL oz. Canola oil


Pour half the water into a mixing bowl. Add eggs and oil. Add the cake mix and mix using a whip for 2 mins. Scrape down the sides using a rubber spatula. Add the other half of the water gradually over 1 min. while mixing. Using a rubber spatula scrape down the sides and bottom of bowl. Then with kitchen mixer or hand mixer mix for 30 mins at medium speed. Pre-grease a 10×3 cake pan with butter or nonstick spray and add the batter to the pan. Bake the cake in pre-heated convection oven on low fan at 300 degrees for 1 hour and 5 mins. When timer goes off place a toothpick in the middle of cake, if it comes out clean, the cake is done. Allow to cool in pan completely.

White Chocolate Mousse

  • 16 oz. (1 Can) White chocolate mousse, powder (Swiss Chalet)
  • 2 quarts heavy whipping cream

Slowly add the cream to the white chocolate mousse in a mixer. While adding, increase speed until all the cream is incorporated. Continue whipping until stiff peaks form. Use immediately.

Toasted coconut

  • As needed

Pre-heat oven to 350 degrees. Place coconut on a parchment lined baking sheet and spread out evenly, not piling too high. Place tray in oven and toast coconut until a light to medium brown. Rotate tray every so often to cook more evenly.

Assembly of the Cakes

  • 4 each cake layers, ½ inch width
  • 3¼ lbs. white chocolate mousse
  • 24 oz. crushed pineapple tidbits
  • spray bottle Myers dark rum
  • varies toasted coconut

Cut top of cake so cake is completely level. Then slice the cake into 3 equal layers ½ inch wide and remove all brown edges on top, sides and bottom of cake. Spray the bottom layer with Myers rum coast to coast all over the layer then spread out 8 oz. of white chocolate mousse over the layer. Mousse should be smooth. Distribute 8 oz. of crushed pineapple evenly over the white chocolate mousse. Start building the cake. Repeat the process on two more layers. The last layer of the cake, spray Myers rum but do not add crushed pineapple. Frost the top and sides with 8 oz. each (a total of 16 oz.) of white chocolate mousse. Coat the cake completely. Coat the top and sides with toasted coconut leaving no bare spots. Slice cake into 8 equal pieces for serving.

Malted Chocolate Pie

Tommy Bahama Chocolate Malted Pie (2)
YIELD: Four 8oz Pies)

  • 4 ½” Spring Form Pans
  • Cooking Spray

Cookie Crust

  • 2 2/3 Cups Crushed Oreo Cookies (about 25 cookies)
  • 1/3 Cup Melted Butter approx. 120 degrees
  • 2 Tablespoons Granulated Sugar

Place cookies in a food processor and puree until cookie consistency is like course sand.

Add melted butter and sugar.

Spray spring form pans thoroughly with cooking spray then place approximately 1/3 Cup of cookie crumb mix into each pan. Using your fingers evenly press the cookie mixture into the bottom of pan to form a crust, push into the corners of the pan and work some of the cookies up along the sides. Place on flat sheet pan and bake for 5-6 minutes at 350. Remove from oven and cool

Chocolate Malted Pie Filling

  • 8 Large Egg Yolks
  • 2 1/4 Cup Half & Half
  • 10 ounces Semi-Sweet Chocolate (Squares or Chips)
  • ½ Cup Malted Milk Powder
  • 1 ¼ Teaspoon Pure Vanilla Extract

In large bowl, whisk yolks until blended & set aside. In saucepan, bring cream to a gentle boil over low heat and then slowly incorporate chocolate. Slowly whisk cream and chocolate into egg yolks, be sure not to “cook” the yolks. Return to low heat and stir until thick and smooth, reach a temperature of 170 degrees for a pudding like consistency DO NOT BOIL. Remove from heat and sift in malt powder and whisk till smooth and dissolved. Stir in vanilla. Cool for 10 minutes or until 130 degrees and then fill pie shell. Refrigerate for at least 4 hours to set

Mocha Whipped Cream

  • 1 Cup Heavy Whipping Cream
  • ½ Teaspoon Pure Vanilla Extract
  • 2½ Tablespoon Granulated Sugar
  • 1½ tablespoons Unsweetened Cocoa Powder
  • English Toffee Crumbles

In large bowl, combine Whipping Cream, Vanilla, Sugar & Cocoa. Refrigerate for at least 60 minutes. Refrigerate the whisk too! Beat continuously until stiff peaks form


Remove pie from spring form pan. Pipe rosettes of Mocha Mousse Whipped Cream covering the top surface of the pie. Sprinkle crushed English Toffee on top of Mocha Mousse Whipped Cream.

Tommy Bahama Triple Chocolate Cake

(Yields 8 Large Pieces)

  • 6 oz. (wt.) Guittard Cocoa Rouge
  • 24 FL oz. Water
  • 1 LB 12 Oz All-purpose flour
  • 1 TBL Iodized salt
  • 2 ½ TBL Baking soda
  • 2 ½ lbs. Sugar
  • 24 FL oz. Buttermilk
  • 18 FL oz. Vegetable oil
  • 7 Ea. Whole Eggs
  • 1 TBL & 1 ½ Tsp Pure vanilla extract
  1. Bring water to boil, turn off and add cocoa powder and stir until thick and mix together. Set aside to cool.
  2. Put the dry ingredients in a mixer with whip attachment. Mix on low-medium speed for three minutes until mixed well.
  3. Add all liquids at once EXCEPT chocolate to the dry while mixing. Scrape well.
  4. Mix for two minutes and medium speed. Scrape well.
  5. Add chocolate mixture. Scrape well.
  6. Mix to combine about one minute on medium speed. Rest the batter for 1 hour.
  7. Pre-heat oven to 325 degrees.
  8. Cut out parchment circles and place into grease cake pans..
  9. Spray pan spray on top of the circles.
  10. Divide rested batter into two 10 inch cake pans.
  11. Bake for 1 hour. Insert toothpick to come out clean when done. Cool on wire rack.Mix for 2 minutes and medium speed. Scrape well.Spray pan spray on top of the circles.vide rested batter into two 10 inch cake pans.

Triple Chocolate Ganache Frosting

  • 8 oz. (wt.) Guittard 61% Chocolate
  • 8 oz. (wt.) Powdered sugar
  • 2 oz. Sour cream
  • 2 oz. Butter, cubed
  • 6 oz. Guittard Oban Wafer

In a double boiler melt chocolate until no lumps (110-112 degrees) slowly add butter to chocolate. In a small mixer with whip attachment add all of the powdered sugar and all of the sour cream at once and whip on high speed until incorporated about 2 minutes. Add chocolate mixture to the sour cream mixture and whip until lighter brown (kind of like milk chocolate color) for about 3-4 minutes. Refrigerate frosting for 20-30 minutes while cutting the layers of cake so it firms up. It should be around 60 degrees while building the cakes.

Cake Assembly

  • 4 slices at ¾ inch in width Chocolate Cake, top & sides trimmed
  • 52 oz. Chocolate Ganache frosting
  • 3cups Chocolate cake crumbs

Take cooled cake out of pans then invert cake on cutting board with the top of the cake facing upwards. Slice cake with cake cutter ¾ inch. Be very gentle when handling this cake it is very moist. You will get 2 layers out of 1 cake. When finished cutting the layers trim all layers so they are the same size. Reserve all cake trimmings and place in food processor and pulse until coarse. Place on sheet pan and put into oven to dry out and reserve for later. Place 12 oz. (wt.) of frosting onto each layer. Spread out evenly. Repeat for 3 layers. Place 24 oz. (wt.) onto top and sides. Spread out making sure frosting is smooth all over cake. Add dried out cake trimming around top and sides then place into refrigerator.

Chocolate Whipped Cream

  • 1 QT Heavy cream
  • 2 TBL Guttiard Cocoa Rouge
  • 8 oz. White chocolate mousse powder (Swiss Chalet Brand)

Add all ingredients to mixing bowl and whisk together then transfer to mixer with whip attachment and whip cream until stiff peaks.


Cut cake into 8 large pieces
Spoon chocolate whipped cream onto cake
Garnish with chocolate curls

Key Lime Pie

Key Lime Pie_13

(Yields: 1 Pie)

  • 1 each 10” Graham Cracker Crust
  • 1 each Egg White
  • 2 ½ Cups Eagle Brand Sweetened Condensed Milk
  • ¾ Cup Pasteurized Egg Yolks
  • 1 Cup Key Lime Juice (Nellie & Joes Key West Lime Juice is widely available and makes
  • a good (less tart) substitute for the real thing)
  • 1 each lime sliced into 8 equal lime “wheels”


Brush egg whites on uncooked pie shell using a pastry brush. Make sure you coat evenly over the pie shell. Pour off any excess egg whites. Baked in a pre-heated oven at 350 degrees for 5 minutes. Shell should look golden brown. Let cool at room temperature. While the shell is cooling, using a wire whip, mix the egg yolks and condensed milk together by hand until incorporated. Pour the key lime juice into the egg and condensed milk mixture slowly mixing with the wire whip by hand until well incorporated. Add the key lime pie mixture into the cooled pie shell and bake in a preheated oven (convection setting if available) at 250 degrees for 25-30 minutes. The finished pie should have a Jell-O like consistency. Place onto a cooling rack to rest for 30 minutes at room temperature then put into the refrigerator for at least 2 hours before serving

White Chocolate Mousse Whipped Cream

  • 8 Fluid Oz. Heavy Cream
  • ¾ Oz. Powdered Sugar
  • ¼ tsp Pure Vanilla Extract
  • ½ Tbsp. Swiss Chalet White Chocolate Mousse

Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in the mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes. Next, add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks. Put the white chocolate mousse whipped cream into a piping bag with an open star tip. To serve, pipe whipped cream onto the key lime pie which should be cut into 8 pieces. Next, cut a slice in your lime circles, twist and place in the center of each piece of key lime pie then serve. If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece of pie.