Pineapple Coconut Tart recipe - videoculinary.com

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often less expensive.

fresh pineapple

🥗Healthier: canned pineapple

💰Cheaper: frozen pineapple

Canned pineapple is convenient and often cheaper than fresh.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Unsweetened coconut flakes reduce sugar content, while desiccated coconut is usually less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be cheaper.

Place 100 grams of soft butter, 100 grams of powdered sugar, and a pinch of salt in a mixing bowl and mix for a minute or two.

Add 1 egg and mix just until combined, scraping down the sides of the bowl once or twice.

Add 200 grams of sifted flour and mix until the dough forms a mess.

Wrap the dough in plastic wrap and refrigerate for 2 hours.

Dust the work surface with flour and roll the dough into a 27 centimeter circle.

Gently press the dough into a 25 centimeter diameter tart pan and roll the pin over the pan to remove the excess dough.

Arrange 250 grams of canned or sliced fresh pineapple over the dough and place in the fridge until the coconut filling is ready.

To make the coconut filling, place 100 grams of soft butter and 200 grams of sugar in a bowl of a mixer and mix on medium speed until creamy.

Gradually add 2 eggs, scraping down the sides of the bowl once or twice.

Add 200 grams of unsweetened shredded coconut and mix until combined.

Spread the filling evenly over the pineapples.

Bake the pineapple coconut tart at 180 degrees Celsius for 15 minutes until golden brown.

Insert a skewer; it should come out clean.

Pull the tart from the pan, unmold, and transfer to a serving plate.

Dust with powdered sugar and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens