Ingredients
Scale
- PINEAPPLE TOPPING:
- 1 ½ -14oz-cans pineapple chunks (packed in juice), drained (we use Native Forest )
- 2 tbsp dark brown sugar (we use Wholesome Sweeteners Organic Dark Brown Sugar)
- ½ cup unsweetened coconut flakes (we use Let’s do…. Organic! )
- CRUST:
- ½ cup chopped macadamia nuts
- ½ cup unsweetened shredded coconut ([url href="http://www.amazon.com/Lets-Do-Organic-Unsweetend-Coconut/dp/B000F4D5IU/ref=sr_1_2?ie=UTF8&qid=1377107623&sr=8-2&keywords=let%27s+do+organic+coconut"]we use Let’s do…. Organic![/url] )
- ½ cup rolled oats
- 2 tbsp agave nectar (we use Wholesome Sweeteners Organic Raw Blue Agave)
- 2 tbsp full fat coconut milk (we use Native Forest Organic Coconut Milk)
- COCONUT CREAM:
- 1 cup full fat coconut milk (we use Native Forest Organic Coconut Milk)
- 1 ½ to 2 tbsp. sugar (we use Wholesome Sweeteners Organic Sugar)
- 3 tsp corn starch
- ¼ tsp natural vanilla extract
Instructions
- Preheat oven to 350F
- To prepare the pineapple topping, combine pineapple chunks and brown sugar in a nonstick skillet. Cook over medium heat for 3-5 minutes until caramelized. Set aside to cool completely. Cut each chunk into 2-3 slices
- Lightly toast coconut flakes in a non stick skillet over medium low heat (1-2 minutes)
- To prepare the crust, combine macadamia nuts, shredded coconut, agave and coconut milk in the food processor. Pulse 10-15 times until it all comes together
- Divide the dough in four pieces and gently press each one into the tartelette molds, so it comes all the way up the sides
- Bake at 350F 6-8 minutes until golden brown (watch it carefully so they don’t burn!). Set aside to cool
- To prepare the cream, combine coconut milk, sugar and corn starch in a small sauce pan and whisk until completely dissolved. Cook over medium heat, stirring constantly until it thickens, 2-3 minutes. Stir in vanilla and remove from heat. Set aside to cool slightly
- Assemble the tartelettes 20-30 minutes before serving: spoon coconut cream evenly into each tartlet, arrange pineapple on top and sprinkle with toasted coconut flakes
- Refrigerate until ready to serve
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert