Pina Colada Tart | Island Cool
A no-bake tropics-inspired tart that looks beautiful and is perfect for entertaining. Make sure the coconut cream has been chilling overnight!
Equipment
- 1 9-inch glass dish (round or square)
- 1 food processor (can substitute with a plastic bag and rolling pin)
- 1 whipping whisk (stand mixer, hand mixer or hand whisk)
- 1 silicone spatula
- 1 glass mixing bowl
- 1 can opener
Ingredients
Graham Cracker Crust
- 1 ½ cup graham crackers (180 g)
- ⅓ cup butter (75 g)
Whipped Coconut Cream
- 1 can canned coconut cream (chilled overnight) (300 g)
- ⅕ cup powdered sugar (50 g)
- 2 tsp vanilla extract (8 mL)
Filling
- ½ cup crushed pineapple (125 g)
- 1 tsp white rum or rum extract (4 mL)
Topping
- ⅓ cup toasted coconut flakes (75 g)
Instructions
Preparation
- Assemble all equipment and ingredients.
Graham Cracker Crust
- Grind graham crackers (180 g) into a fine powder using a food processor.
- In a glass bowl, melt butter (75 g) over medium heat. Add the graham crackers to the melted butter.
- Mix ingredients and incorporate fully using a silicone spatula.
- Press the graham cracker crust along the bottom surface of a 9-inch pie pan into one smooth, even layer.
- Chill the graham cracker crust in the fridge for at least 20 min.
Filling
- Blend fresh pineapple (125 g) with 1 tsp rum (4 g) in a food processor taking on the consistency of tomato sauce. Set aside
- From the fridge, open a can of coconut cream (300 g) (unshaken and chilled) and transport the thickened cream to a mixing bowl for whipping - leaving the remaining coconut water. Whisk the coconut cream on medium for 1 min, then add vanilla extract (2 tsp) and white sugar (50 g). Whisk for 2 min until thickened and firm.
Assembly
- Remove the graham cracker crust from the fridge.
- Layer the graham cracker crust with the crushed pineapple in an even layer, smoothing with a silicone spatula.
- Layer the coconut cream atop the crushed pineapple layer, smoothing with the silicone spatula
- Sprinkle toasted coconut flakes atop the whipped coconut cream layer.
- Serve immediately or store in the fridge covered in plastic wrap until ready to serve. Enjoy heartily!
Notes
Can substitute the crushed pineapple for any soft berry or fruit of your choice. Since 2024, blueberries have been subbed in as a lovely summer version of this recipe.