This coconut and pineapple tart is also yum without rum for a family dessert
(23 votes)
Cook: 40 Mins
Serves: 16
Price: 23p per serving
Nutritional Information
Each 108g serving contains
Energy
890kj
213kcal
890kj
213kcal
11%
Fat
15.2g
15.2g
Med
22%
22%
Saturates
11.3g
11.3g
Med
57%
57%
Sugars
8.3g
8.3g
Med
9%
9%
Salt
0.14g
0.14g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
824kj/197kcal
Typical energy values per 100g:
824kj/197kcal
Ingredients
400ml tin coconut milk, chilled for 6 hrs
2tbsp desiccated coconut
1 sheet ready-rolled shortcrust pastry
15g unsalted butter
½ pineapple, peeled, cored and sliced
60g caster sugar
3tbsp rum (optional)
150ml fat-free Greek-style yogurt
Method
1
Dry-fry the desiccated coconut for 1-2 mins, stirring, to toast.
2
Line a 20cm fluted, loose-based flan tin with the pastry. Trim, prick with a fork and chill for 30 mins.
3
Preheat the oven to 200C/180C Fan/Gas 6. Cover the base with baking paper and baking beans. Bake for 20 mins. Remove the beans and paper; cook for 5 mins. Allow to cool.
4
Meanwhile, melt the butter in a nonstick frying pan. Add the pineapple. Sprinkle over the caster sugar and cook for 7-9 mins each side. Add the rum if using, simmer for 1 min, then allow to cool.
5
Whisk the solid coconut milk from the top of the can into soft peaks. Fold in the yogurt and half the toasted coconut. Spoon into the tart case, top with the pineapple, drizzle with the pan juices and sprinkle with the remaining coconut.