Dalgona Coffee with Pineapple Cream & Chipotle Olive Oil
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Dalgona with a Twist: Pineapple Cream + Chipotle Olive Oil
We’re always experimenting in the kitchen at The Little Shop, but every once in a while, a recipe stops us in our tracks. This is one of those moments.
You’ve probably seen the fluffy whipped Dalgona coffee trend—you know, the one that went viral for being equal parts fun and frothy. Well, we decided to take that idea and give it a Little Shop twist. And let’s just say... this version is not your average whipped coffee.
Picture this: a creamy, cool base made with whole milk and heavy cream, gently warmed and infused with our Pineapple White Balsamic and a touch of Chipotle Infused Olive Oil. Yes, you read that right—pineapple and chipotle. It’s sweet, smoky, and totally unexpected in the best way. Topped with a cloud of whipped Dalgona coffee and dusted with espresso or cocoa powder, this little dessert checks every box. Rich, smooth, tropical, and just the right amount of bold.
We love serving it in clear glasses so you can see the layers. It’s simple but elegant—and when you take that first spoonful, the flavors unfold one after another. Bright pineapple. Creamy vanilla. A whisper of smoke. A hit of coffee.
It’s different, but it works. And that’s kind of what we’re all about here—playing with flavor, surprising your taste buds, and giving everyday ingredients a little gourmet edge.
If you’re looking for something unique to impress guests—or just want a new way to treat yourself—this one’s worth making.
Let us know if you try it. We’re dying to hear what you think!
—The Little Shop Team
Dalgona Coffee with Pineapple Cream & Chipotle Olive Oil Recipe
Rated 5.0 stars by 1 users
Category
Drinks & Cocktails
Cuisine
Asian
Author:
Tracey
Servings
2-3
Prep Time
10 minutes
Cook Time
5 minutes
We love it at The Little Shop because it’s unexpected, a little spicy, a little sweet—and the perfect way to showcase our Pineapple Balsamic and Chipotle Olive Oil in a totally new light.
Ingredients
For the Whipped Dalgona Coffee
- 2 tbsp instant coffee
- 2 tbsp sugar
- 2 tbsp hot water
For the Pineapple Cream Base
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream
-
1 tbsp Pineapple White Balsamic Vinegar
- 1 tbsp sugar (optional, adjust to taste)
- 1/4 tsp vanilla extract
-
1 tsp Chipotle Infused Olive Oil
Garnish
- Dusting of cocoa powder or espresso powder
- Optional: tiny mint sprig or pineapple chip for flair
Directions
- In a small saucepan, combine milk, cream, pineapple balsamic, vanilla, sugar, and Chipotle Olive Oil.
- Heat gently over low until warm and slightly thickened, stirring to combine. Do not boil.
- Pour into clear glasses or dessert cups and let cool slightly. Chill if you prefer it cold.
- Whip instant coffee, sugar, and hot water using a hand mixer (or whisk by hand for 2–3 minutes) until soft, stiff peaks form.
- Taste and adjust sweetness if needed.
- Spoon the whipped Dalgona coffee over the creamy base.
- Garnish with a light dusting of cocoa powder or a touch of pineapple zest.
Recipe Note
✨ Pro Tips:
For a spicier bite, drizzle an extra drop of chipotle oil on top just before serving.
Serve with a shortbread cookie or biscotti to dip through the layers.
This dessert works well warm or chilled.