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
Scale
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
