Best 4 Pineapple Coconut Tart Recipes
Indulge in a tropical paradise with our tantalizing Pineapple Coconut Tart, a symphony of flavors that will transport your taste buds to a sun-kissed beach. This delightful tart features a flaky, buttery crust filled with a velvety smooth pineapple filling, topped with a golden brown coconut crumble. The vibrant pineapple filling bursts with tangy-sweetness, while the coconut crumble adds a nutty, toasted flavor that perfectly complements the pineapple. Served chilled or at room temperature, this tart is a showstopping dessert that will impress your friends and family at any gathering.
But that's not all! We also have a collection of equally tempting recipes that will satisfy your sweet tooth. From the classic Southern Pecan Pie, brimming with crunchy pecans and gooey caramel filling, to the indulgent Chocolate Truffle Tart, featuring a rich chocolate ganache filling encased in a delicate pastry shell, each recipe offers a unique taste experience.
Whether you prefer the tangy zest of our Key Lime Pie, the creamy goodness of our No-Bake Cheesecake, or the rustic charm of our Apple Crumb Pie, our diverse selection of recipes caters to every palate. And with our easy-to-follow instructions and helpful tips, you'll be baking like a pro in no time.
So, grab your apron, preheat your oven, and embark on a culinary adventure with our Pineapple Coconut Tart and the other delectable recipes in this collection. Your taste buds will thank you!
FRESH PINEAPPLE / COCONUT TART - CASSIES
One word DELICIOUS! I had a nice ripe pineapple just calling out my name...this is what I made with it...my daughter was eating the pineapple before it was ever put in the crust...lol! This goes great with a nice big scoop of vanilla ice cream... Enjoy ! It's wonderful!
Provided by Cassie *
Categories Fruit Desserts
Time 55m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degree F. With a sharp knife, cut the tough skin off of the pineapple, cut in half and cut out the hard core in the center; cut the remaining pineapple into about 1 inch pieces. Place cut pineapple chunks in a large bowl.
- 2. In a small bowl combine flour, sugars, and spice. mix well. Pour over pineapple and add almond extract...toss the pineapple till evenly coated with flour mixture. (You May want to taste to see if its sweet enough for your liking...my pineapple was pretty ripe, so I used 2 1/2 tbsp of each sugar.) Stir in coconut.
- 3. Roll out your dough and place on a baking sheet. Place pineapple mixture on crust leaving a good 3 inches of crust to fold up over the pineapple. Fold all edges of the crust over the fruit leaving the center uncovered. Sprinkle the uncovered fruit with brown sugar. Brush crust with egg wash and sprinkle with raw sugar or regular sugar. Place in the oven and bake for 35 - 40 minutes or until bubble and golden.
- 4. Leave the tart cool, then remove from pan to serving platter. Slice and enjoy with a yummy scoop of ice cream.
WARM PINEAPPLE TART WITH PINEAPPLE-COCONUT SAUCE
Make and share this Warm Pineapple Tart With Pineapple-Coconut Sauce recipe from Food.com.
Provided by Mandy
Categories Tarts
Time 1h
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Make sauce: In a bowl whisk sugar and yolks to blend. Add coconut milk and pineapple puree and continue to whisk. Pour into a heavy saucepan and heat, stirring constantly for about 6 minutes, until custard thickens and coats back of a spoon. Make sure you don't bring it to a boil. Strain custard through a sieve into a bowl and stir in Jamaican rum. Cool, cover and refrigerate, overnight, if desired.
- Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 5 6-inch rounds and transfer to baking sheets. Using a fork, prick dough all over.
- In a small bowl whisk icing sugar and egg yolk to blend and brush over dough rounds. Bake 15 minutes until golden brown. Cool.
- Heat a heavy, large non-stick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Preheat grill or broiler.
- Arrange pineapple wedges on each pastry round, covering them completely.
- Sprinkle each tart with 1 tablespoon sugar. Watching carefully, grill or broil until edges of pineapple begin to brown, for about 5 minutes.
- To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs.
Nutrition Facts : Calories 823, Fat 46.8, SaturatedFat 16.9, Cholesterol 226.6, Sodium 240.4, Carbohydrate 90.3, Fiber 3, Sugar 44.5, Protein 10.8
PINEAPPLE COCONUT TART
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
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
DIABETIC PINEAPPLE COCONUT TART
This tart is similar to a coconut cream pie with pineapple added to it. A member of my family was recently diagnosed as a diabetic. He was missing his sweets so badly that I created this tart just for him. He loved it, and when he had his second slice, the next day after lunch (he NEVER eats dessert at lunch,) he said, "D@mn,...
Provided by Tere Gill
Categories Pies
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F.
- 2. Place cookies in a plastic zipper bag and crush into fine crumbs with a mallet or the bottom of a heavy pan.
- 3. In a medium size bowl, melt butter in microwave (about 15 to 20 seconds.)
- 4. Add crumbs to melted butter; mix well.
- 5. Press crumb mixture into bottom and up the side of 7 inch tart pan with removable bottom (or may use small springform pan. Place pan on baking sheet first for easier handling.)
- 6. Bake crust in preheated oven for 7 minutes. Remove from oven and let cool for 10 minutes.
- 7. Beat cream cheese until light and fluffy.
- 8. Add reserved juice; beat until well combined.
- 9. Add pudding mix; beat until well combined. (If too thick, add a little more juice.)
- 10. Add coconut; beat until just combined, then stir in the pineapple..
- 11. Pour into cooled crust, smoothing out to carefully touch sides of crust.
- 12. Refrigerate for at least one hour before serving. Cover and refrigerate any leftovers.
- 13. Note: Sugar-free shortbread cookies may be substituted for, or combined with, the oatmeal cookies.
Tips:
- For a richer flavor, use full-fat coconut milk instead of light coconut milk.
- If you don't have any evaporated milk, you can use regular milk instead. Just add an extra 1/4 cup of sugar to the filling.
- To make the tart ahead of time, bake it according to the recipe and then let it cool completely. Once it's cool, wrap it tightly in plastic wrap and place it in the refrigerator for up to 3 days. When you're ready to serve, let it come to room temperature for about an hour before serving.
- You can also freeze the tart for up to 2 months. To freeze, bake the tart according to the recipe and then let it cool completely. Once it's cool, wrap it tightly in plastic wrap and then place it in a freezer bag. When you're ready to serve, let it thaw overnight in the refrigerator or at room temperature for about 2 hours.
Conclusion:
This pineapple coconut tart is a delicious and tropical dessert that's perfect for any occasion. It's easy to make and can be made ahead of time, making it a great option for busy cooks. The tart has a sweet and creamy filling, a flaky crust, and a toasted coconut topping. It's sure to be a hit with everyone who tries it!
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