Pineapple Coconut Tart #letthesunshinein .This sweet tart is more of an assembly than a recipe

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.

Show the ingredients needed: sweet pastry case, crushed pineapple, ready-made custard, corn flour, milk, and desiccated coconut.

Warm the ready-made custard in a pan over low heat, stirring gently.

Strain the pineapple to remove juice, then blend the pineapple until smooth, leaving some small bits if desired.

Prepare a corn flour and milk slurry by mixing a couple of teaspoons of corn flour with a little milk.

Once the custard is warm, add the corn flour and milk slurry to the custard, stirring continuously to avoid lumps.

Toast the desiccated coconut in a grill for about 3 minutes, keeping an eye on it to prevent burning.

Transfer the thickened custard to a jug to cool faster.

Spread the blended pineapple evenly across the bottom of the sweet pastry case.

Pour the cooled custard over the pineapple in the pastry case, ensuring it covers all the pineapple.

Sprinkle the toasted desiccated coconut over the custard to finish the tart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens