If you are searching for a delightful tropical treat that also happens to be completely plant-based, you have just struck gold with this Vegan Pineapple Coconut Panna Cotta Tart Recipe. Imagine a creamy, silky coconut panna cotta layer nestled on a tender, slightly sweet coconut and flour crust, topped with a luscious homemade pineapple curd that bursts with fresh, zesty flavor in every bite. This tart perfectly balances indulgence and freshness, making it an irresistible dessert for warm evenings or whenever you want to treat yourself and your loved ones with something special and cruelty-free.
Ingredients You’ll Need
Every ingredient in this Vegan Pineapple Coconut Panna Cotta Tart Recipe plays a crucial role in creating the perfect harmony of flavor and texture. From the creamy coconut elements that bring lusciousness to the tart, to the fresh pineapple that offers a bright contrast, these simple yet essential components work beautifully together to build a stunning dessert masterpiece.
- 1 cup all purpose flour (use gluten-free if required): Forms the base structure of the crust, providing a classic tender crumb.
- ½ cup coconut flour: Adds a subtle coconut flavor and helps the crust hold together perfectly.
- 2 tablespoons coconut sugar: Sweetens the crust naturally with a delicate caramel undertone.
- ¼ tsp sea salt: Enhances all the flavors and balances the sweetness.
- 1 tablespoon ground flaxseed: Acts as a vegan binder replacing eggs.
- 5 tablespoons vegan butter: Creates a rich, flaky texture in the crust.
- 2 tablespoons water: Helps bring the dough together smoothly.
- 3.5 oz coconut cream (or canned full fat coconut milk): The star ingredient to make the panna cotta irresistibly creamy.
- 1 teaspoon rum extract (or 1 tbsp dark/white rum): Adds a lovely aromatic depth to the coconut panna cotta.
- ½ teaspoon vanilla extract: Brings warmth and enhances the panna cotta flavor.
- 2 tablespoons caster sugar (or white granulated sugar): Sweetens the panna cotta for a soft and silky finish.
- Pinch sea salt: Just enough to lift and balance the panna cotta sweetness.
- 2 tablespoons cornstarch (or cornflour): Thickens the panna cotta to the perfect creamy consistency.
- ½ teaspoon agar agar powder: A vegan-friendly gelling agent that helps set the panna cotta firmly.
- ½ cup coconut milk (drinking not canned) or plant-based milk: Lightens the panna cotta and completes the creaminess.
- 2 cups fresh pineapple (chopped): Provides the fresh, tangy sweetness for the pineapple curd topping.
- ¼ cup lemon juice (freshly squeezed): Adds bright acidity that enhances the pineapple flavor.
- ¼ cup caster sugar (superfine sugar): Sweetens the curd perfectly without overpowering the tartness.
- 2 tablespoons cornstarch: Thickens the pineapple curd to a luxurious spreadable texture.
- ¾ teaspoon agar agar powder: Ensures the pineapple curd sets beautifully without any gelatin.
- 2 tablespoons plant-based milk: Helps achieve the ideal curd consistency.
- Toasted coconut flakes (optional): Adds a delightful crunch and extra coconut aroma for garnish.
- Dehydrated pineapple slices (optional): For an elegant and colorful finishing touch.
How to Make Vegan Pineapple Coconut Panna Cotta Tart Recipe
Step 1: Preparing the Crust
Start by preheating your oven to 175°C (350°F) and lightly greasing a 9.5-inch tart tin. Combine all the crust ingredients in a food processor and blitz them until the mixture clumps together into a dough that’s easy to press. Pat the dough evenly into the base and up the sides of the tart tin, then pierce the base a few times with a fork to prevent bubbling. Bake for 12 to 15 minutes until the crust turns a lovely golden brown. Once done, let it cool in the tin while you prepare the fillings.
Step 2: Making the Coconut Panna Cotta
In a medium saucepan over medium heat, gently combine coconut cream, rum extract, vanilla extract, caster sugar, and a pinch of sea salt. Stir the mixture until smooth and warmed through but not boiling. Meanwhile, whisk together cornstarch, agar agar powder, and coconut milk in a small bowl to make a smooth paste. Stir this paste into the saucepan and continue stirring constantly as the mixture simmers for 4 to 5 minutes until it thickens. Remove from heat and let it cool for a few minutes.
Step 3: Setting the Coconut Layer
Pour the slightly cooled panna cotta mixture into your pre-baked tart shell. Gently tap the tart tin against your work surface to release any trapped air bubbles for a smooth finish. Let it cool to room temperature before placing it in the refrigerator to chill for 2 hours until completely set and firm to the touch.
Step 4: Preparing the Pineapple Curd
While the panna cotta chills, blitz your chopped fresh pineapple in a blender until completely smooth. Strain this puree through a fine sieve to ensure a silky curd free of any pulp. In a saucepan, combine the pineapple juice with freshly squeezed lemon juice and caster sugar. Simmer gently for 10 minutes while stirring to develop flavor and reduce the liquids slightly. Mix cornstarch, agar agar powder, and plant-based milk into a paste, then whisk it into the saucepan. Continue cooking and stirring for another 4 to 5 minutes until thickened perfectly, then remove from the heat and let cool briefly.
Step 5: Assembling the Tart
Pour your pineapple curd over the chilled coconut panna cotta layer, once again tapping the tin lightly to smooth out bubbles and even the surface. Allow the tart to cool to room temperature, then chill in the refrigerator for another 2 hours for the curd to fully set. After the waiting game, carefully remove the tart from the tin and get ready to add your finishing touches.
How to Serve Vegan Pineapple Coconut Panna Cotta Tart Recipe
Garnishes
This tart is beautiful on its own but adding toasted coconut flakes gives a fantastic textural contrast with a toasty aroma. For extra wow factor, delicately place a few dehydrated pineapple slices on top for a sunny, tropical pop of color. Fresh mint leaves or edible flowers also make gorgeous and fragrant accents if you want to dress your tart for a special occasion.
Side Dishes
The vibrant flavors of this tart pair wonderfully with a light side such as a fresh berry salad or a small scoop of lemon vegan sorbet. These sides keep the meal bright and refreshing, perfect for warm weather or any time you want a light finish that complements the tropical fruit notes of the tart.
Creative Ways to Present
If you’re throwing a party, consider cutting the tart into bite-sized squares for easy serving or dolloping small portions into pretty glasses with layers of crushed nuts and coconut flakes to create an elegant parfait. Styling with a drizzle of passionfruit syrup or a sprinkle of finely shredded lime zest can also elevate the presentation and highlight the tropical theme brilliantly.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Pineapple Coconut Panna Cotta Tart Recipe in an airtight container in the refrigerator. It will keep nicely for up to 2 to 3 days, so you can enjoy this tropical delight over several servings without worrying about freshness.
Freezing
Freezing isn’t ideal for this tart because the panna cotta and curd textures can change when thawed. For best results, it’s recommended to prepare and consume the tart fresh within a few days.
Reheating
This dessert is best served chilled and not reheated. To enjoy, remove from the fridge about 10 minutes before serving to allow the flavors to shine at their best and the textures to soften just slightly.
FAQs
Can I use canned coconut milk instead of coconut cream?
Yes, full-fat canned coconut milk works well as a substitute for coconut cream, just be sure to use the thick, creamy part for that rich panna cotta texture.
What can I use instead of agar agar powder?
If you don’t have agar agar, you can try using another vegan gelling agent like carrageenan, but the setting properties may vary slightly. Always follow package instructions when substituting.
Is this tart gluten-free friendly?
Absolutely! Just swap the all-purpose flour for a gluten-free blend, and the recipe will be gluten-free without compromising on taste or texture.
How ripe should my pineapple be?
Choose a pineapple that is ripe but not overly soft; it should have a sweet aroma and a slight give when gently squeezed. This ensures bright, fresh flavor without excess juice that could affect the curd consistency.
Can I make this tart without a food processor?
Yes, you can mix the crust ingredients by hand using a fork or your fingers to bring the dough together, but a food processor makes it quicker and ensures even mixing.
Final Thoughts
There is something wonderfully refreshing and satisfying about the Vegan Pineapple Coconut Panna Cotta Tart Recipe that makes it an instant favorite for anyone who enjoys tropical flavors. Its blend of creamy coconut, fresh pineapple, and a tender coconut-flour crust is simply irresistible. Give this recipe a try and watch it become the star of your dessert table — trust me, your friends and family will thank you for it!
Print
Vegan Pineapple Coconut Panna Cotta Tart Recipe
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Vegan Pineapple Coconut Panna Cotta Tart is a tropical delight combining a crisp gluten-free crust with creamy coconut panna cotta and a tangy pineapple curd topping. The tart layers beautifully marry the flavors of coconut and fresh pineapple, creating an elegant, dairy-free dessert perfect for any occasion.
Ingredients
Crust
- 1 cup all purpose flour (use gluten-free if required)
- ½ cup coconut flour
- 2 tablespoons coconut sugar
- ¼ tsp sea salt
- 1 tablespoon ground flaxseed
- 5 tablespoons vegan butter
- 2 tablespoons water
Coconut Panna Cotta
- 3.5 oz coconut cream (or canned full fat coconut milk)
- 1 teaspoon rum extract (or 1 tbsp dark/white rum)
- ½ teaspoon vanilla extract
- 2 tablespoons caster sugar (or white granulated sugar)
- Pinch sea salt
- 2 tablespoons cornstarch (or cornflour)
- ½ teaspoon agar agar powder
- ½ cup coconut milk (drinking not canned) or other plant-based milk of choice
Pineapple Curd
- 2 cups fresh pineapple (chopped)
- ¼ cup lemon juice (freshly squeezed)
- ¼ cup caster sugar (superfine sugar)
- 2 tablespoons cornstarch
- ¾ teaspoon agar agar powder
- 2 tablespoons plant-based milk
Garnish (optional)
- Toasted coconut flakes
- Dehydrated pineapple slices
Instructions
- Prepare the crust: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9.5″ tart tin with oil or vegan butter.
- Make the dough: Add all crust ingredients into a food processor and blitz until the mixture sticks together forming a dough.
- Form crust base: Evenly press the dough into the base and sides of the tart tin. Use a fork to prick several holes in the base to prevent bubbling.
- Bake crust: Bake in the preheated oven for 12-15 minutes until slightly browned. Remove and allow to cool completely but keep it in the tin.
- Prepare coconut panna cotta mixture: In a saucepan over medium heat, combine coconut cream, rum extract, vanilla extract, caster sugar, and pinch of salt. Stir gently until fully melted and combined.
- Add thickener: In a small bowl, whisk cornstarch, agar agar powder, and coconut milk to form a smooth paste. Add this paste to the saucepan and simmer for 4-5 minutes, stirring constantly, until thickened. Remove from heat and let cool for 3-5 minutes.
- Set panna cotta layer: Pour the coconut panna cotta mixture into the cooled tart crust. Gently tap the tart on the counter to remove air bubbles. Let it cool at room temperature for 15 minutes, then chill in the fridge for 2 hours to set.
- Prepare pineapple curd: Blend the chopped pineapple until smooth and strain through a sieve to remove lumps.
- Cook pineapple curd: Combine pineapple juice, lemon juice, and caster sugar in a saucepan. Simmer over medium heat for 10 minutes, stirring continuously.
- Add thickener to curd: In a small bowl, whisk cornstarch, agar agar powder, and plant-based milk to form a paste. Add to the saucepan and simmer for another 4-5 minutes, stirring constantly until thickened. Remove from heat and cool for 3-5 minutes.
- Set pineapple layer: Pour the pineapple curd over the set panna cotta in the tart shell. Tap gently to release air bubbles. Allow it to come to room temperature for 15 minutes, then chill for at least 2 more hours.
- Finish and serve: Once fully set, carefully remove the tart from the tin. Garnish with toasted coconut flakes and dehydrated pineapple slices if desired. Serve chilled.
- Storage: Store leftover tart in an airtight container in the refrigerator and consume within 2-3 days.
Notes
- For a richer coconut flavor, use full-fat canned coconut cream or coconut milk as indicated.
- You can substitute caster sugar with white granulated sugar, but caster sugar dissolves more smoothly for panna cotta and curd.
- Using a gluten-free flour blend for the crust makes this tart gluten-free.
- Agar agar powder is used as a vegan substitute for gelatin to help set the panna cotta and curd.
- Rum extract can be replaced with real dark or white rum for authentic flavor.
- Let the tart chill thoroughly to ensure proper setting of layers before serving.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
