Description
Tropical, tangy, and beautifully creamy—this pineapple coconut cream tart is a showstopper that blends velvety custard with caramelized pineapple and a toasted coconut crust.
Ingredients
-
1 1/2 cups crushed graham crackers
-
1/2 cup shredded toasted coconut
-
1/2 cup melted butter
-
2 cups coconut milk
-
1/2 cup sugar
-
3 tbsp cornstarch
-
1 tsp vanilla extract
-
Caramelized pineapple slices
-
Powdered sugar for dusting
Instructions
-
Mix graham crackers, coconut, and butter. Press into a tart pan and bake at 350°F for 8–10 mins. Let cool.
-
Whisk coconut milk, sugar, and cornstarch over medium heat until thick.
-
Stir in vanilla and pour into crust. Chill for 2 hours.
-
Top with pineapple slices and dust with powdered sugar.
Notes
-
Chill overnight for clean slices.
-
Optional: Add a rum glaze on the pineapple.