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–+ servings
Anna

Pineapple And Coconut Tart

5 from 1 vote
This pineapple and coconut tart is delicious, creamy, and easy to make. The tangy, sweet pineapple cream is layered into a crunchy coconut crust and then topped with whipped coconut cream. Pineapple and coconut give this tart a fabulous tropical flavor, perfect for completing a summer meal. This pineapple tart is also gluten-free, grain-free, nut-free, and low-carb.
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Prep Time 15 minutes
Cook Time 30 minutes
Refrigerating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 Slices
Course: Dessert, Tart
Cuisine: American
Calories: 196
Ingredients Equipment Method Nutrition

Ingredients
  

Crust:
  • 2 cups (140 g/5 oz) coconut flour
  • ½ cup (50 g/1.8 oz) flaxseed flour
  • ¼ cup (40 g/1.4 oz) potato starch
  • 4 tbsp (40 g/1.4 oz) coconut sugar or other sugar of your choice
  • 2 tbsp coconut oil
  • 1 egg
  • Water as needed
Filling:
  • 450 g/16 oz pineapple chopped
  • ½ cup (70 g/2.5 oz) white raisins or sugar
  • 1 tsp cinnamon *optional
  • ⅔ cup (130 g/4.6 oz) coconut butter or coconut cream *it's not the oil, it's the butter, made with the pulp of dried coconut or cream which is the hard part that builds up on top of coconut milk
Topping:
  • 1 coconut whipped cream *optional
  • chopped pineapple for decorating, *optional

Equipment

  • Tart pan 9-inch (23cm)
  • Large bowl
  • Saucepan
  • Spatula
  • Blender
  • Kitchen scale

Method
 

Crust:
  1. In a large bowl, add 2 cups (140 g/5 oz) coconut flour, ¼ cup (40 g/1.4 oz) potato starch, ½ cup (50 g/1.8 oz) flaxseed flour, 4 tbsp (40 g/1.4 oz) coconut sugar. Stir until all the flour is well combined.
  2. Then add 2 tbsp coconut oil, and 1 egg, and stir together until all the dry ingredients are coated with the wet ingredients. If necessary, add a little water to get the right point of the dough. The dough is ready when it comes together and does not stick to your hands.
  3. Press the dough directly into a 9-inch tart pan. Use a fork to prick the bottom in a few spots to prevent the dough from rising while baking. You can also line the crust with parchment paper and place beans on top.
  4. Bake in a preheated oven at 180 ̊C/350 ̊F for 15 minutes until lightly golden. Let it cool before adding the filling.
Filling:
  1. Place 450 g/16 oz pineapple, ½ cup (70 g/2.5 oz) white raisins, and 1 tsp cinnamon in a saucepan, close with the lid, and cook on medium heat for about 10 minutes. The pineapple will release a lot of juices as it cooks. Remove the lid and cook for another 5 minutes to evaporate the liquid.
  2. With the pineapple still hot, add it to a food processor or blender, and add ⅔ cup (130 g/4.6 oz) coconut butter or coconut cream . Beat, until creamy, at your desired consistency.
  3. Remove the crust from the tart pan onto a serving plate. Spread the pineapple cream over the crust and use an offset spatula to spread it to the edges of the crust. Refrigerate between 30 minutes and 8 hours.
  4. Decorate with some coconut whipped cream and pineapple pieces.

Nutrition

Serving: 1Slice (without whipped cream)Calories: 196kcalCarbohydrates: 22gProtein: 2.7gFat: 12.4gSaturated Fat: 9.2gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 0.9gCholesterol: 14mgSodium: 14mgPotassium: 245mgFiber: 2.7gSugar: 10.5gVitamin A: 43IUVitamin C: 15mgCalcium: 35mgIron: 1.2mg
Tried this recipe?Let us know how it was!