Ben's Coconut & Pineapple Tart

coconut cream

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining flavor.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Canned pineapple is often more affordable and convenient.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness and flavor.

Cut pineapple into 2 cm thick rounds, trimming off the skin.

Prepare two cast iron pans for caramel by adding 2 tablespoons to 1/4 cup sugar in each pan.

Add 1 tablespoon of water to each pan to help make the caramel and mix.

Heat the sugar and water mixture on the stovetop until it starts to bubble.

Once bubbling, add butter to each pan to melt into the caramel.

Add shredded coconut to the caramel in each pan, mixing it in.

Place pineapple rounds into the caramel in each pan, ensuring they fit well.

Cut out rounds of puff pastry using the largest biscuit cutter available.

Place the puff pastry rounds over the pineapple in each pan.

Preheat the oven to 180 degrees Celsius.

Bake the pans in the oven for 15-20 minutes until the pastry is puffy and golden.

Carefully remove the pans from the oven, using a spatula to flip the tarts onto a serving plate.

Pour the caramel over the tarts after flipping them out.

Serve with mint, ice cream, or cream if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens