Description
A tropical-inspired tart combining the sweetness of pineapple and the richness of coconut, topped with a tangy yogurt cream for a refreshing dessert.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup shredded coconut, toasted
- 1/3 cup melted butter
- 2 tablespoons sugar
- 1 cup chopped fresh pineapple
- 2 tablespoons sugar (for pineapple)
- 1 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- Fresh pineapple slices and toasted coconut flakes, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, toasted coconut, melted butter, and sugar. Mix until evenly moistened.
- Press the mixture into the bottom and sides of a tart pan. Bake for 8-10 minutes until golden. Let it cool completely.
- In a saucepan over medium heat, cook chopped pineapple with 2 tablespoons sugar until caramelized and slightly thickened. Let cool.
- In a mixing bowl, whisk Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the yogurt mixture.
- Spread the yogurt cream into the cooled tart crust.
- Spoon the cooled pineapple over the top and gently swirl it into the cream layer.
- Refrigerate the tart for at least 2 hours or until set.
- Before serving, garnish with fresh pineapple slices and toasted coconut flakes.
Notes
- Use canned pineapple if fresh is not available, but drain well.
- Chill the tart overnight for best texture and flavor.
- You can substitute coconut yogurt for Greek yogurt for extra coconut flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
