Pineapple & Coconut Cream Tart
Picture this: a buttery crust, creamy coconut filling, and juicy pineapple chunks—all in one bite. This isn’t just a dessert; it’s a vacation for your taste buds. If you’re tired of the same old pies and tarts, this recipe is your wake-up call.
It’s tropical, decadent, and stupidly easy to make. And no, you don’t need to be a pastry chef to pull it off. Ready to make your dessert game legendary?
Let’s go.
Why This Pineapple & Coconut Cream Tart Slaps
First, the texture. The crust is crisp, the filling is silky, and the pineapple adds a juicy punch. Second, the flavor combo—tart pineapple and rich coconut—is a match made in heaven.
Third, it looks fancy AF but requires minimal effort. Plus, it’s versatile. Serve it at a dinner party, a BBQ, or just eat it straight out of the pan.
No judgment here.
Ingredients You’ll Need
- For the crust: 1 ½ cups graham cracker crumbs, ⅓ cup melted butter, 2 tbsp sugar
- For the filling: 1 can (14 oz) coconut cream, ½ cup powdered sugar, 1 tsp vanilla extract
- For the topping: 2 cups fresh pineapple chunks, ¼ cup toasted coconut flakes
How to Make This Tart Like a Pro
- Crush it: Mix graham cracker crumbs, melted butter, and sugar. Press into a tart pan and bake at 350°F for 10 minutes. Let it cool.
- Whip it: Beat coconut cream, powdered sugar, and vanilla until smooth.
Spread over the cooled crust.
- Top it: Arrange pineapple chunks on the filling and sprinkle with toasted coconut.
- Chill it: Refrigerate for at least 2 hours before serving. Patience is a virtue, but it’s worth it.
How to Store This Masterpiece
Keep it covered in the fridge for up to 3 days. The crust might soften a bit, but the flavors will still rock.
FYI, freezing isn’t recommended—the texture gets weird. Trust me on this one.
Why This Recipe is a Win
It’s gluten-free if you use GF graham crackers. Coconut cream packs healthy fats, and pineapple brings vitamin C.
Plus, it’s dairy-free, so lactose-intolerant folks can rejoice. And let’s be real—it tastes like dessert without feeling like a guilt trip.
Common Mistakes to Avoid
- Using canned pineapple: Fresh is best. Canned stuff is too soggy and sweet.
- Overmixing the filling: You’ll get a grainy texture.
Stop when it’s smooth.
- Skipping the chill time: The filling needs to set. Don’t rush it.
Swaps and Substitutions
No graham crackers? Use digestive biscuits or gluten-free cookies.
Not a coconut fan? Swap the coconut cream for whipped cream (but why, though?). For a boozy twist, add a splash of rum to the filling.
You do you.
FAQs
Can I use coconut milk instead of coconut cream?
Nope. Coconut milk is too thin. You need the thick, luscious stuff from a can of coconut cream.
Don’t cut corners here.
How do I toast coconut flakes?
Spread them on a baking sheet and bake at 325°F for 5–7 minutes. Watch them like a hawk—they burn fast.
Can I make this ahead of time?
Absolutely. Assemble it the day before and let it chill overnight.
Just add the pineapple and coconut flakes right before serving.
Why is my filling runny?
You probably didn’t chill the coconut cream first. Always refrigerate it overnight so the cream separates from the liquid.
Final Thoughts
This tart is the dessert equivalent of a mic drop. It’s easy, impressive, and tastes like sunshine.
Whether you’re impressing guests or treating yourself, it’s a guaranteed win. Now go make it—your future self will thank you.