Piña Colada Tart

1. 1

   For the tart base, melt chocolate and coconut oil over low heat. Add crushed cookie crumbles then transfer mixture to a 10 inch springform pan and press down firmly. Chill.

2. 2

   Meanwhile, bloom gelatin in cold water. Mix coconut milk, yogurt and vanilla extract with 1/2 cup sugar. Mix 5 tbsp mixture with bloomed gelatin (if using sheet gelatin, squeeze excess moisture out of gelatin), melt over low heat then mix with main coconut mixture. Chill for 10-20 mins to set. Meanwhile, whip cream until stiff then fold into chilled coconut mixture. Transfer to cookie base, smooth then chill for at least 4 hours, or overnight.

3. 3

   For pineapple compote, heat pineapple pieces with 3 tbsp water for about 3 mins. Add 3 tbsp sugar and cook over medium heat until a light brown caramel color. Mix reserved pineapple juice and rum then add enough orange or pineapple juice to make 1 cup. Add to caramel then bring to a boil, stirring gently, until caramel has dissolved. Add cornstarch slurry and simmer for 1 min, stirring. Remove from heat and allow to cool.

4. 4

   Spread pineapple compote over tart then chill for 30 mins. Remove tart from pan, press some toasted coconut onto sides then sprinkle the rest over top and serve.

* Per serving · 4 servings · Values may vary.