PINEAPPLE COCONUT TART, squares, bars, recipe, vegan, (diy brown sugar)

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.

Make the crust by mixing 1 cup of flour and 1 cup of rolled oats in a bowl.

Add 1 cup of brown sugar made from 1 tablespoon of molasses mixed with white sugar.

Add 4 tablespoons of cooking oil and mix well.

Add 1/2 cup of water and mix until there are no dry areas.

Grease a pan (any type, like a cake pan or pie plate) and press the crust mixture down into it.

In the same bowl, mix 1/2 cup of flour, 1/2 cup of brown sugar, 1 cup of coconut, and 1 cup of slightly drained canned pineapple chunks until combined.

Spread the filling over the crust in the pan.

Sprinkle about 1 cup of shredded coconut on top of the filling.

Bake at 350°F for about 25 minutes until browned.

Run a knife around the edge of the tart to loosen it from the pan before removing the springform pan.

Cut a piece to serve and enjoy the crispy pineapple coconut tart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens