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Pineapple coconut tartlets recipe! Green Healthy Cooking's beautiful and elegant recipe for dairy free pineapple coconut tartlets topped with edible pineapple "flowers." An amazing dessert!

Pineapple coconut tartlets

Green Healthy Cooking's beautiful and elegant recipe for dairy free pineapple coconut tartlets topped with edible pineapple "flowers." An amazing dessert!
Servings 4 tartlets

Ingredients

  • 1.5 cups blanched almond flour
  • 1/4 cup shredded coconut
  • 1/4 cup coconut sugar
  • 1.5 Tbsp coconut oil
  • 3 Tbsp boiling water
  • 1.5 Tbsp ground chia seeds
  • 1 can coconut cream
  • 1 Tbsp honey (maple syrup if vegan)
  • 1/2 pineapple
  • coconut sugar for sprinkling
  • Pineapple flowers for decoration optional

Instructions

  1. Preheat oven to 350 F (180 C).
  2. Add almond flour, shredded coconut, and coconut sugar to a bowl and whisk.
  3. Add coconut oil to a small bowl and add boiling water to melt it. Whisk to combine and then add ground chia seeds mixing well until a paste forms (<- chia egg).
  4. Mix almond flour mix with chia egg and knead until forming a dough like consistency.
  5. Add about a quarter of the dough to a mini tartlet pan and press in with your fingers until bottom and sides are covered. Repeat until 4 mini tartlet pans are covered.
  6. Bake for 10 minutes only. Almond flour burns easily and should only be baked for a short amount of time.
  7. Take out and let cool completely.
  8. In the meantime, peel half a pineapple and cut into about 1/2” pieces discarding the hard center of the pineapple using only the soft and sweet flesh.
  9. Fill tartlet crusts with pineapple chunks.
  10. Scoop out coconut cream from can, add honey and whisk to loosen up a little.
  11. Cover pineapple chunks with honey-sweetened coconut cream and sprinkle with coconut sugar.

Recipe Notes

The pineapple flowers are optional because they require planning ahead are very easy to make though. Cut very very thin round slices of pineapple and place on a silicone mat or parchment paper on a baking sheet. Bake/dehydrate at 250 F for 30 minutes one side, carefully flip, and bake for 30 minutes on the other side. Place in a muffin tin to achieve the flower form and let air dry like this overnight on the kitchen counter.