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    Home » Recipes » Tarts, Pies, and Galettes

    Pineapple Coconut Tart

    Published: Mar 13, 2019 · Last Modified: Oct 11, 2022 by Leslie Jeon · Leave a Comment · This post may contain affiliate links ·

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    Graphic that reads 'Pineapple Coconut Tart'


    Light and delicious, this pineapple coconut tart will bring some beach vibes into your kitchen, even in the dead of winter!

    Pineapple coconut tart next to a pineapple this post

    Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

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    Pineapple coconut tart next to pineapple

    Pineapple Coconut Tart


    • Author: Leslie Jeon
    • Total Time: 1 hour
    • Yield: 1 tart 1x
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    Description

    Light and delicious, this pineapple coconut tart will bring some beach vibes into your kitchen, even in the dead of winter!


    Ingredients

    Scale

    Tart Dough:

    • ¼ cup (50g) powdered sugar 
    • ¾ cup (125g) all-purpose flour 
    • ⅛ teaspoon salt
    • ¼ cup (62.5g) unsalted butter, cut into ½-in cubes 
    • 2 egg yolks (40g)
    • 1 tablespoon water

    Tart Filling:

    • ½ pineapple (375g), cut into ½-in cubes 
    • ⅓ cup (68g) granulated sugar 
    • 1 teaspoon vanilla extract
    • Juice of ¼ lemon
    • 1 tablespoon water

    Coconut Whipped Cream:

    • ½ cup (130g) heavy cream 
    • ¼ cup (78g) coconut milk
    • 1 ½ tablespoons powdered sugar
    • ⅛ teaspoon vanilla extract
    • Coconut flakes (optional)

    Instructions

    1. Make the tart dough: In a stand mixer fitted with a paddle attachment, combine the sugar, flour, and salt and mix. Add the butter to the dry ingredients and mix on medium speed until crumbly. With the mixer on, add the egg yolks in one at a time, and then add in the water. Mix the dough until it is just combined. Turn the dough out onto a clean, lightly floured work surface. Pat the dough into a round, wrap in plastic wrap, and refrigerate for 30 minutes to an hour.
    2. Make the tart filling: Combine the pineapple, sugar, vanilla extract, lemon juice, and water in a medium saucepan over low heat. Cook over low until the pineapple becomes translucent and the water has evaporated. Remove the pan from the heat. Spread the pineapple compote onto a sheet pan lined with plastic wrap to stop the cooking process.
    3. Preheat the oven to 350°F.
    4. Roll out and bake the tart: Grease an 8-in tart ring with butter, then roll out the tart dough and place into ring. Cut off excess dough from the top of the ring. Cover tart parchment paper and fill with baking beans (or another item to weigh it down). Blind bake the tart dough for 5-10 minutes, or until fully cooked and light golden brown. Remove from oven and let cool.
    5. Make the coconut whipped cream: In a stand mixer fitted with a whisk attachment, combine the heavy cream, coconut milk, powdered sugar, and vanilla. Whisk on medium speed until medium-firm peaks form.
    6. Once tart shell has cooled, fill with pineapple compote, then top with coconut whipped cream. Add coconut flakes if desired and serve.

    Equipment

    Image of Small Offset Spatula

    Small Offset Spatula

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    • Prep Time: 50 minutes
    • Cook Time: 10 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: French

    Keywords: tart, pineapple coconut tart, coconut

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    hi there, i'm leslie!

    I'm a professionally-trained pastry chef, and here at The Baker's Almanac, I share unique dessert recipes and baking tips to help you bake with confidence. You can usually find me with a cookie (or two) in one hand and a cookbook in the other!

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