The Coconut – what an amazing tree with an incredible fruit!
No wonder they call it “The Tree of Life” and “The Tree with a Thousand Uses”
Last week I may have hinted at my love of all things Coconut. Above all else, Cooking with Coconut is a joy for me.
Today, just for fun (and as a good excuse to eat cake) let’s explore the lovely world of Coconut Desserts!
My Coconut & Pineapple Tart is the perfect summer dessert served cold from the fridge, but it is also creamy & filling enough to enjoy in winter. Change up the fruit topping to suit what is in season!
It can be made in individual tart cases or make one large tart to serve a crowd (just add the filling an hour in advance of serving to make it easier to cut).
This is a perfect dessert for entertaining because you can prepare all the elements in advance and then just assemble when you are ready to eat.
And as for Cooking with Coconut – this has it in Spades!
Shredded Coconut in the Base, Coconut Cream in the Filling, Fresh Coconut Shards on the Top AND Coconut Liqueur (Malibu) in the Glaze!!
Coconut & Pineapple Tart
(or if you prefer: Pina Colada Pie)
½ Packet each of Gingernuts and Butternut Snap Biscuits
½ C Shredded Coconut
100g Unsalted Butter – Melted.
Use a food processor to grind the biscuits and coconut into fine crumbs.
Add the melted butter and mix well.
After greasing your tart tins (use loose base tins – they make getting your tarts out easy), firmly press the mixture onto the base and sides.
Place in the fridge for 2-3 hours to harden.
50ml Thick Coconut Cream
Rind of 1 Lemon
2T Lemon Juice
¾ C Icing Sugar
Gently mix all this together until it is smooth and thick.
Fresh Chopped Pineapple (or use other fruit you like in season)
Toasted Coconut Flakes (dry roast in a pan until golden)
4T Lemon Juice
4T Caster Sugar
Dissolve the sugar in the Malibu & Lemon juice over a medium heat, and then simmer (without stirring) for 6 minutes until the mixture thickens.
Allow this to cool completely before using (it will thicken more on standing too).
You can either mix your fruit with the syrup before serving, or just drizzle the syrup onto the finished tart.
When you are ready to serve, bring your Tart Cases out of the fridge (allow to sit for 5 minutes) and remove the tins (be careful the bases are delicate).
Spoon the Filling into the Tart Case.
Top with Pineapple and Coconut Flakes.
Drizzle with Syrup.