Piña Colada Tart Recipe

Name: Piña Colada Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz white chocolate; 1/4 cup coconut oil; 1 3/4 cups coconut cookies, crushed; 4 sheets gelatin or 1 tbsp powdered gelatin; 1 - 13.5 oz can coconut milk; 1 1/4 cups coconut yogurt; 1 tsp vanilla extract; 1/2 cup sugar + 3 tbsp; 1 cup heavy cream; 1 1/3 cups canned pineapple, chopped and juice reserved; 2 tbsp rum; None None orange or pineapple juice; 1/4 cup cornstarch, mixed with a little water to make a slurry; 3/4 cup coconut flakes, toasted

Servings: persons

5 oz white chocolate
1/4 cup coconut oil
1 3/4 cups coconut cookies, crushed
4 sheets gelatin or 1 tbsp powdered gelatin
1 - 13.5 oz can coconut milk
1 1/4 cups coconut yogurt
1 tsp vanilla extract
1/2 cup sugar + 3 tbsp
1 cup heavy cream
1 1/3 cups canned pineapple, chopped and juice reserved
2 tbsp rum
None None orange or pineapple juice
1/4 cup cornstarch, mixed with a little water to make a slurry
3/4 cup coconut flakes, toasted

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
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
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
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.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 oz white chocolate, 1/4 cup coconut oil, 1 3/4 cups coconut cookies, crushed, 4 sheets gelatin or 1 tbsp powdered gelatin, and more.

Yes, Piña Colada Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Piña Colada Tart

How did you like this recipe?

Frequently Asked Questions