Best 4 Diabetic Pineapple Coconut Tart Recipes

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Indulge in a tropical paradise with our delectable Diabetic Pineapple Coconut Tart. This guilt-free treat is a harmonious blend of flavors, textures, and health-conscious ingredients. The buttery shortbread crust provides a sturdy base for the luscious pineapple filling, which bursts with tropical sweetness and a hint of tanginess. Topped with a creamy and aromatic coconut custard, this tart is a symphony of flavors that will tantalize your taste buds.

In addition to the main recipe, we've included two enticing variations to satisfy your sweet cravings. The Diabetic Pineapple Coconut Tart with Pecan Crust adds a nutty crunch to the classic recipe, while the Diabetic Pineapple Coconut Tart with Graham Cracker Crust offers a sweet and crumbly base. Each variation is as delicious as the last, catering to different taste preferences and dietary needs.

These recipes are carefully crafted to be suitable for individuals with diabetes. We've used natural sweeteners like stevia and erythritol, which have a low glycemic index and won't spike your blood sugar levels. The combination of fresh pineapple and coconut provides a wealth of vitamins, minerals, and antioxidants, making this dessert a nutritious and satisfying choice.

Whether you're looking for a special occasion showstopper or a delightful everyday treat, our Diabetic Pineapple Coconut Tart is sure to impress. Its vibrant colors, tropical flavors, and health-conscious ingredients make it a guilt-free indulgence that everyone can enjoy. So, preheat your oven, gather your ingredients, and let's embark on a culinary journey to paradise!

Let's cook with our recipes!

BAHAMIAN PINEAPPLE-COCONUT TART



Bahamian Pineapple-Coconut Tart image

Tarts of all kinds are a traditional dessert throughout the Caribbean Islands, which derive from British trade ventures of a century or two ago that introduced the popular British Bakewell Tarts to Caribbean cooks. There are numerous versions of Caribbean tarts that largely depend on island preferences and availability of local...

Provided by Vickie Parks

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 8

1 pastry for a 9-inch pie crust
8 oz pineapple jam
4 oz butter
1/2 c granulated sugar
2 large eggs
2 oz ground coconut (or 4 ounces fresh)
1/4 c all-purpose flour
1 Tbsp coconut rum (or vanilla extract or almond extract)

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Roll pastry out thinly to form a square. Line bottom and sides of a 9-inch square cake pan with the pastry. Spread the jam over the pastry.
  • 3. Beat butter and sugar together. Gradually beat in eggs. Mix in coconut, flour, rum (or extract). Pour over the jam layer.
  • 4. Bake for 30 to 40 minutes or until the pastry is lightly golden.

PINEAPPLE COCONUT TART



Pineapple Coconut Tart image

This recipe may appear complicated because of the different steps but it is really easy to prepare. Prep time includes dough refrigerator step. The filling is simple. The toasted coconut on top adds texture and flavor to the more predominant pineapple taste. The tart makes a welcomed dessert for your guests and can be served...

Provided by Sena Wilson

Categories     Other Desserts

Time 2h10m

Number Of Ingredients 19

TART CRUST
3/4 c crisco shortening
1/4 c cold butter, cubed in pieces
2 c all purpose flour
1/2 tsp salt
7 Tbsp cold water
1 tsp white distilled vinegar
egg wash (egg white plus 1 tbs. water whipped together)
toasted coconut
sparkling sugar or decorating coarse sugar
FILLING
28 oz crushed canned pineapple, drained (reserve juice)
3/4 c granulated sugar
4 Tbsp cornstarch
pinch of salt
2 Tbsp butter
1/2 c cream of coconut (not coconut milk)
1 1/2 c pineapple juice (from drained pineapple)
1/4 tsp coconut extract (opt.)

Steps:

  • 1. Tart Crust: Combine flour and salt in a medium size mixing bowl; add shortening and work into flour with pastry blender. Sprinkle the cold butter over flour/shortening mixture and rub it in until broken into fine pieces (toss mixture from the bottom up as you crumble all ingredients together). Mix together the cold water and vinegar. Add a few tablespoons to flour mixture and toss well with a fork; continue to add water a small amount at a time until the dough holds together well. If dough is too dry add more water as needed. Form the dough into a large ball and wrap in plastic wrap; refrigerate for one hour.
  • 2. Filling: Combine sugar, cornstarch and salt in a saucepan; stir in cream of coconut and pineapple juice; add butter. Stir sauce with a wire whip and bring to a boil over medium low heat. When sauce thickens remove from heat; add drained pineapple and stir until mixed evenly; add coconut extract if desired. Set aside mixture while preparing the tart crust.
  • 3. Roll out dough on a floured surface into a large circle (approximately 14"). Transfer dough crust (using the help of your rolling pin) into a 12" round quiche or tart pan. Tuck dough into pan (edges will overhang dish at this point) to fit. Spread filling on top of crust evenly. Slowly bring edges of dough about 3" over the top of filling toward the center, overlapping it as you go around the circle. Center of tart will not be covered (see photograph). Sprinkle center with toasted coconut. Brush the crust with egg wash and sprinkle with sparking sugar.
  • 4. Bake at 375ﹾ for 40 - 45 minutes or until crust is golden brown. Cool. Cut into slices and serve with a scoop of vanilla ice cream or whip cream. Servings: 12 - 14

PINEAPPLE COCONUT HAWAIIAN TARTS



Pineapple Coconut Hawaiian Tarts image

These are SO addicting! you won't be able to stop eating them! The crust is VerY good. The whole recipe is very easy as an added bonus.

Provided by swimmer175

Categories     Tarts

Time 55m

Yield 20-24 tarts, 20-24 serving(s)

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) jar pineapple preserves
1/2 cup white sugar
1 egg
1 1/2 cups flaked coconut
1/3 cup powdered sugar, for decorating

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms.
  • Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
  • In each cup, put 1 teaspoon of pineapple preserves.
  • In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts.
  • Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden.
  • Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
  • Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 224.8, Fat 11.4, SaturatedFat 7.5, Cholesterol 35, Sodium 87, Carbohydrate 29.5, Fiber 0.7, Sugar 17.8, Protein 1.8

COCONUT CUSTARD TART WITH ROASTED PINEAPPLE



Coconut custard tart with roasted pineapple image

This custard tart has a tropical twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping!

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 2h10m

Yield Serves 10

Number Of Ingredients 14

300g plain flour , plus a little for dusting
150g cold butter , cut into small pieces
75g caster sugar
2 egg yolks , plus 1 beaten egg
400ml double cream
2 x 160ml cans coconut cream
3 eggs , plus 2 yolks
75g caster sugar
fresh nutmeg , finely grated
1 small pineapple
4 tbsp light brown soft sugar
2 tbsp rum (or use lime juice if serving to children)
fresh nutmeg , finely grated
small handful toasted coconut shavings , optional

Steps:

  • Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
  • Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
  • Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
  • Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
  • Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
  • When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.

Nutrition Facts : Calories 589 calories, Fat 41 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • Use a food processor to make the dough: This will save you time and effort, and it will help to ensure that the dough is evenly mixed.
  • Be careful not to overmix the dough: Overmixing will make the dough tough.
  • Chill the dough before baking: This will help to prevent the dough from spreading too much in the oven.
  • Use a sharp knife to slice the pineapple: This will help to prevent the pineapple from tearing.
  • Drain the pineapple well before adding it to the tart: This will help to prevent the tart from becoming too soggy.
  • Don't overcook the tart: The tart is done when the crust is golden brown and the filling is set.

Conclusion:

This diabetic-friendly pineapple coconut tart is a delicious and easy-to-make dessert that is perfect for any occasion. The tart features a flaky crust filled with a creamy pineapple and coconut filling. The tart is also low in sugar and carbohydrates, making it a good choice for people with diabetes. Whether you are looking for a healthy dessert or a special treat, this diabetic-friendly pineapple coconut tart is sure to please.

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