Pineapple Coconut Panna Cotta Tart Recipe
This Pineapple Coconut Panna Cotta Tart is a tropical, vegan-friendly dessert featuring a crunchy coconut flour crust filled with silky coconut panna cotta and a fresh pineapple curd topping. The tart combines creamy coconut flavors with vibrant pineapple, finished with optional toasted coconut flakes or dehydrated pineapple slices for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 1 tart, serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Tropical
- Diet: Vegan
Ingredients
Crust
- 1 cup (125 g) all purpose flour (use gluten-free if required)
- ½ cup (60 g) coconut flour
- 2 tablespoons (30 g) coconut sugar
- ¼ tsp (1.25 g) sea salt
- 1 tablespoon (15 g) ground flaxseed
- 5 tablespoons (75 g) vegan butter
- 2 tablespoons (30 ml) water
Coconut Panna Cotta
- 3.5 oz (100 g) coconut cream or canned full fat coconut milk (see notes)
- 1 teaspoon (5 ml) rum extract or 1 tbsp dark/white rum
- ½ teaspoon (2.5 ml) vanilla extract
- 2 tablespoons (30 g) caster sugar or white granulated sugar (see notes)
- Pinch sea salt
- 2 tablespoons (30 g) cornstarch or cornflour
- ½ teaspoon (2.5 g) agar agar powder
- ½ cup (120 g) coconut milk (drinking, not canned) or other plant-based milk of choice
Pineapple Curd
- 2 cups (330 g) fresh pineapple, chopped
- ¼ cup (60 ml) lemon juice, freshly squeezed
- ¼ cup (50 g) caster sugar (superfine sugar) (see notes)
- 2 tablespoons (30 g) cornstarch
- ¾ teaspoon (4 g) agar agar powder
- 2 tablespoons (30 ml) plant-based milk
Garnish
- Toasted coconut flakes (optional)
- Dehydrated pineapple slices (optional)
Instructions
- Prepare the Crust: Preheat your oven to 175°C (350°F) and lightly grease a 9.5″ tart tin with oil or vegan butter. In a food processor, blend all crust ingredients until they come together into a dough. Press the dough evenly into the base and sides of the tart tin, prick the base with a fork, and bake for 12-15 minutes until slightly browned. Allow to cool without removing from the tin.
- Make Coconut Panna Cotta: In a saucepan over medium heat, combine coconut cream, rum extract, vanilla extract, caster sugar, and a pinch of sea salt. Stir gently until melted together. In a bowl, whisk cornstarch, agar agar powder, and coconut milk to form a smooth paste. Add this to the saucepan and simmer for 4-5 minutes, stirring constantly. Remove from heat and cool for 3-5 minutes. Pour panna cotta mixture into the crust and tap gently to remove air bubbles. Let cool at room temperature for 15 minutes, then chill in the fridge for 2 hours.
- Prepare Pineapple Curd: Blend chopped pineapple until smooth, then strain through a sieve. Combine pineapple juice, lemon juice, and caster sugar in a saucepan and simmer for 10 minutes on medium heat with continuous stirring. In a bowl, whisk cornstarch, agar agar powder, and plant-based milk to make a paste. Add this to the pan and simmer for another 4-5 minutes, stirring constantly. Remove from heat and cool for 3-5 minutes. Pour over the set panna cotta layer, tap gently to remove bubbles, cool for 15 minutes at room temperature, then refrigerate for another 2 hours.
- Garnish and Serve: Once fully set, carefully remove the tart from the tin. Garnish with toasted coconut flakes and/or dehydrated pineapple slices as desired. Store leftovers in an airtight container in the fridge and consume within 2-3 days.
Notes
- Chilled coconut milk: Refrigerate the can overnight and use only the thick cream from the top for the panna cotta.
- Caster sugar/white granulated sugar: Some sugars are processed using non-vegan methods; opt for organic sugar for a vegan-friendly option.
