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    Home » Recipes » Tarts

    Coconut Pineapple Tart

    July 16, 2020 by Amee 5 Comments

    Jump to Recipe Print Recipe

    It's a cool (for July...around 80 degrees) and rainy day in Michigan today, but we've had our share of tropical weather lately! It's been consistently in the 90s and humid...and we're currently living with my in-laws...with no AC. Let's just say I'm very aware of the weather. 😉 I'm sure you'll all feeling pretty tropical lately, too, so it's the perfect time to treat yourself to my Coconut Pineapple Tart!

    Coconut Pineapple Tart


    This Coconut Pineapple Tart has a coconut crust filled with homemade pineapple curd. Topped with some pineapple "flowers", this tart is a tropical dream!

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    Coconut Pineapple 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 the crust to stay together. If you can't find desiccated coconut in your local grocery store, you can find it [here].

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    Coconut Pineapple Tart

    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.

    Coconut Pineapple Tart

    I used a 9" tart pan with removable bottom, like this one [here]. 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. If you're looking for one for yourself, you can find them [here]. Keep in mind that if you use parchment to line your baking sheets, they will likely be done in less time than mine.

    Coconut Pineapple Tart

    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 (and having only 12 more days until we have our new house AND AC)!!

    Other posts you may like:

    Black-Bottom Coconut Macaroons

    Blueberry Curd Tart

    Coconut Macadamia Cookies

    Chocolate Mango Tart

    Crust recipe adapted from Good Housekeeping (link here) and pineapple curd adapted from Season of Baking (link here).

    Coconut Pineapple Tart

    Coconut Pineapple Tart

    Amee
    This Coconut Pineapple Tart has a coconut crust filled with homemade pineapple curd! Topped with pineapple "flowers", this tart is a tropical dream!
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Tarts
    Servings 8 slices
    Prevent your screen from going dark while you bake!

    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

    Note on desiccated coconut: 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 the crust to stay together. If you can't find desiccated coconut in your local grocery store, you can find it [here].
    Note on pineapple flowers: Cutting a whole pineapple works best for this! The ones cut at the grocery store have been cored, so if you use those you'll end up with rings and not whole "flowers."
    Note on tart pan: I used a 9" tart pan with removable bottom, like this one [here]. I prefer the pans that are lighter in color, so the tart browns more slowly.
    Note on silpat: I prefer to use a silpat to line my baking sheets for the pineapple flowers. They brown up a little more slowly, and I can use the silpat over and over again. If you're looking for one for yourself, you can find them [here]. Keep in mind that if you use parchment to line your baking sheets, they will likely be done in less time than mine.

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

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    Reader Interactions

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    1. Sheena

      June 27, 2022 at 9:38 am

      5 stars
      The pineapple flowers are so fun to make! Love the added touch of the coconut in the crust, too.

      Reply
      • Amee

        June 28, 2022 at 10:46 am

        Those are my favorite parts, too! So happy that you liked it--thanks so much for your review, Sheena!

        Reply
    2. Kaitlyn

      July 03, 2022 at 5:41 pm

      5 stars
      I just made the pineapple curd and served it with an angel food cake. My mom loved it!

      Reply
      • Amee

        July 04, 2022 at 11:18 am

        That sounds fantastic! So glad you enjoyed it, and thanks for your review, Kaitlyn!

        Reply
    3. Clo

      July 22, 2022 at 8:58 pm

      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

      Reply

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