Perfect Bake® recipe

Coconut-Pineapple Tart

"This is like a pina colada in tart form. I have always loved coconut and pineapple. Though it will work with canned pineapple, the acidity of a fresh pineapple is different from that found in the canned variety. If you are using fresh pineapple, make sure you drain it; there is a great deal of water in fresh pineapple. Putting the tart shell in the freezer for five minutes or so to chill the pineapple ensures that when you spread the coconut filling, the pineapple won't slide all over the tart shell. That way, when you slice it, the layers will be beautiful and distinct."

From Simply Sensational Desserts by Francois Payard.


US | Metric
Metric | US
  • Pineapple Tidbits - 3 oz
  • Egg - 3⅝ oz
  • Shredded Coconut (unsweetened) - 7 oz
  • Unsalted Butter - 3½ oz
  • Granulated Sugar - 7 oz


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