Pineapple & Coconut Tropical Tart

How about adding a tropical tart recipe to your repertoire? This Pineapple & Coconut Tropical Tart recipe comes from Nira Astasari in Indonesia. Thanks Nira! (you can follow her on Instagram here: @DearNira

Pineapple & Coconut Tropical Tart


    Pineapple mouse
  • 2 Egg Yolk
  • 12 cup Sugar
  • 1 12 tbsp Corn Starch
  • 23 cup Warm Pineapple Juice
  • 12 tsp Vanilla Extract
  • 1 cup Whipping Cream, 35% fat (or more), chilled
  • Filling
  • 2 cups Pineapple
  • 3 tbsp Brown Sugar
  • 12 tsp Cinnamon powder
  • 2 tbsp Corn Starch
  • Crust
  • 1 cup Shredded coconut
  • 1 cup Butter, Soften
  • 14 cup Confectioners sugar
  • 2 cups Flour
  • Pinch of salt


  1. Prepare the pineapple mouse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm pineapple juice until thoroughly mixed.
  2. Place the yolk mixture into a small saucepan and cook over low heat while stirring until yolk boils and thickens.
  3. Remove the heat and stir in vanilla extract. Let it cool.
  4. Whip the cold whipping cream until stiff peaks form. Gradually stirring whip cream into pineapple mixture.
  5. Prepare the filling. Cut pineapple into small cubes. Mix using spatula the brown sugar along with cinnamon powder, salt and corn starch. Set aside
  6. Prepare the crust. In large bowl, mix sugar and butter until creamy
  7. Add flour and shredded coconut all at once into butter mixture then stir using wooden spoon until well corporate.
  8. Let the dough rest and chill on the fridge for 1 hour
  9. Roll the dough and place on tart pan (20x20cm) then pinch with fork to prevent bubbling
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Baker's Batch

Baker’s Batch is a community focused on empowering up and coming baker’s and indie brands. We want to help you discover the best recipes, stories and products and help bakers and brands to grow their business.

No Comments Yet

Comments are closed