It's been feeling pretty tropical around here lately, so it's the perfect time to treat yourself to my Coconut Pineapple Tart!
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This Coconut Pineapple Tart has a coconut crust filled with homemade pineapple curd. Topped with some pineapple "flowers", this tart is a tropical dream!
If you enjoy this recipe, check out the posts for my Tropical Angel Food Cake, Blueberry Curd Tart, and Strawberry Peach Tart!
There are a few notes on ingredients to be aware of. First, you want to use desiccated (dried, unsweetened) coconut and not regular shredded coconut in this. Regular coconut will make the crust too sweet, and you'll likely have a hard time getting it to stay together.
Second, I implore you to use fresh pineapple! So delicious! It's also good to know that you definitely want to use a whole pineapple when it comes to making the pineapple flowers. The cut ones at the grocery store are cored, and you'll end up with rings and nothing that resembles a flower.
I used a 9" tart pan with removable bottom. I prefer the pans that are lighter in color, so the tart browns more slowly. The removable bottom is key, though, so you can take the crust out of the pan to serve it.
I used a silpat to line my baking sheets for the pineapple flowers. They brown up a little more slowly on the silpat, and I can use it over and over again. Keep in mind that if you use parchment to line your baking sheets, they may be done in less time than mine.
My last piece of advice: this tart is delicious cold, but AMAZING frozen, perfect for these tropical days we've been having! Here's to summer!!
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Crust recipe adapted from Good Housekeeping (link here).
Coconut Pineapple Tart
Ingredients
Coconut Crust:
- 1 cup desiccated (dried, unsweetened) coconut (see note)
- ½ cup flour
- ¼ cup powdered sugar
- pinch salt
- 4 tablespoon unsalted butter, cold and diced
Pineapple Curd:
- 1 fresh pineapple
- 1 cup sugar
- 3 egg yolks
- 2 eggs
- 2 tablespoon cornstarch
- ¼ teaspoon salt
- 3 tablespoon unsalted butter, diced and softened
Pineapple "Flowers":
- fresh pineapple rounds, thinly sliced (see note)
Instructions
For Crust:
- Preheat oven to 375° F. Grease a 9" tart pan (see note) and set aside.
- Combine coconut (see note), flour, sugar, and salt in the bowl of a food processor. Pulse until combined.
- Add butter to the food processor and pulse until fine crumbs form. Dump the mixture into the prepared pan, and press into the bottom and up the sides.
- Bake crust until golden, about 13-15 minutes. Allow crust to cool completely in the pan on a wire rack.
For Curd:
- Cut the pineapple into small chunks and place in the bowl of a food processor. Process until smooth. Strain the puree through a fine mesh strainer into a medium heatproof bowl.
- Add the sugar, egg yolks, whole eggs, cornstarch, and salt to the pineapple puree. Place the bowl over a saucepan of simmering water, taking care to ensure that the water doesn't touch the bowl.
- Cook the mixture until thick, about 15 minutes, stirring constantly. Once thick, strain again through the fine mesh strainer into another heatproof bowl. Add the butter and stir until incorporated.
- Allow the curd to cool to nearly room temperature. Pour the curd into the baked crust. Chill in the refrigerator for at least 4 hours, but preferably overnight.
For Pineapple "Flowers":
- Preheat oven to 200F. Line a baking sheet with parchment or a silpat (see note). Set aside.
- Slice pineapple thinly (see note), about ⅛" thick. Place pineapple slices in a single layer on the prepared pan.
- Bake for one hour. Turn the pineapple slices over, then bake an additional hour. The two hour bake time is a good guideline, but how long this takes will depend on how thick you slice the pineapple and how juicy your pineapple is. You want the pineapple slices to be dry, but not hard. They should still be pliable.
- Remove the pineapple slices from the oven and place each slice in a well of a muffin pan to lend each "flower" it's curved shape. Once completely cool, use to garnish the tart. Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Sheena
The pineapple flowers are so fun to make! Love the added touch of the coconut in the crust, too.
Amee
Those are my favorite parts, too! So happy that you liked it--thanks so much for your review, Sheena!
Kaitlyn
I just made the pineapple curd and served it with an angel food cake. My mom loved it!
Amee
That sounds fantastic! So glad you enjoyed it, and thanks for your review, Kaitlyn!
Clo
Hi Amee, I’m so excited to try the tart. Looks and sounds delightful. The flowers are lovely. A couple questions do you have a weight or cup measurement for the pineapple before or after it’s processed? Realizing the curd consistency will vary as pineapple sizes do.
I have unsweetened coconut chips from Trader Jose’s (look like coconut shaved with a vegetable peeler. Also have sweetened coconut however you said it would to sweet. Thank you. Happy to have found your blog.
Clo
terrie
so uniquely beautiful!! wow!!