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If you have a sweet tooth and a love for tropical flavors, then you absolutely must try this delightful Vegan Pineapple Coconut Panna Cotta Tart Recipe. Combining the creamy lusciousness of coconut panna cotta with the vibrant, tangy brightness of homemade pineapple curd, all nestled in a crisp, tender vegan crust, this tart is a perfect balance between indulgence and freshness. It’s an elegant dessert that feels like sunshine on your plate and is sure to impress friends and family alike with its rich layers and addictive tropical flair.
Ingredients You’ll Need
Getting the perfect balance of flavor and texture in this tart is all about using simple, wholesome ingredients that complement each other beautifully. Each one plays a crucial part in delivering the creamy coconut layer, the fruity pineapple curd, and the buttery vegan crust.
- 1 cup all purpose flour: The base of the crust for that classic flaky texture, gluten-free options work perfectly too.
- ½ cup coconut flour: Adds subtle coconut sweetness and makes the crust extra tender.
- 2 tablespoons coconut sugar: Natural sweetness that blends beautifully with the tropical flavors.
- ¼ tsp sea salt: Helps to enhance all the other flavors in the crust and filling.
- 1 tablespoon ground flaxseed: Acts as an egg replacer, binding the crust together.
- 5 tablespoons vegan butter: Adds richness and a flaky crumb to the crust.
- 2 tablespoons water: Helps bring the dough together easily.
- 3.5 oz coconut cream: For that ultra-creamy coconut panna cotta layer, the secret to silky smoothness.
- 1 teaspoon rum extract: Or real dark/white rum for a subtle boozy warmth.
- ½ teaspoon vanilla extract: Adds depth and a beautiful aroma.
- 2 tablespoons caster sugar: Sweetens the panna cotta just right without overpowering the coconut.
- Pinch sea salt: Balances the sweetness and enriches the flavor.
- 2 tablespoons cornstarch: Thickens the panna cotta to the perfect silky firmness.
- ½ teaspoon agar agar powder: Ensures the panna cotta sets vegan-style with a perfect wobble.
- ½ cup coconut milk (drinking): Lightens the panna cotta, giving it a luscious yet delicate finish.
- 2 cups fresh pineapple (chopped): The star of the pineapple curd, bright, zesty, and fresh.
- ¼ cup lemon juice (freshly squeezed): Adds zing and balances the sweetness of the pineapple.
- ¼ cup caster sugar: Sweetens the curd while maintaining freshness.
- 2 tablespoons cornstarch: Thickens the pineapple curd to a creamy consistency.
- ¾ teaspoon agar agar powder: Helps the pineapple curd set beautifully on the tart.
- 2 tablespoons plant-based milk: Dissolves the agar agar and cornstarch, ensuring a smooth curd texture.
- Toasted coconut flakes (optional): For a crunchy, nutty garnish that elevates the presentation.
- Dehydrated pineapple slices (optional): Adds a decorative and extra pineapple kick on top.
How to Make Vegan Pineapple Coconut Panna Cotta Tart Recipe
Step 1: Prepare 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 pulse them until you get a dough that holds together nicely. Press this dough evenly into the tart tin, making sure to push it up the sides. Prick several holes at the base of the crust with a fork to prevent puffing. Bake it for 12-15 minutes until the edges turn golden and inviting. Then, allow it to cool — the crust stays in the tin for now, ready for the luscious fillings to come.
Step 2: Make the Coconut Panna Cotta Layer
In a medium saucepan, gently heat coconut cream, rum extract, vanilla extract, caster sugar, and a pinch of sea salt until everything blends together into a smooth liquid. In a separate bowl, whisk cornstarch, agar agar powder, and coconut milk into a paste and then add it to the pan. Let the mixture simmer for 4 to 5 minutes while stirring non-stop to avoid lumps. Remove from heat, cool for a few minutes, and pour the silky coconut panna cotta gently over the cooled crust. Tap the tart on your counter to release air bubbles, then chill for 2 hours to set perfectly.
Step 3: Prepare the Pineapple Curd
While the panna cotta chills, blitz the fresh chopped pineapple in a blender until smooth, then strain it through a sieve to get a silky juice free of lumps. Combine this pineapple juice with lemon juice and caster sugar in a saucepan, simmering for around 10 minutes on medium heat while stirring continuously to intensify the flavors. Whisk cornstarch, agar agar powder, and your chosen plant-based milk into a smooth paste and add it to the pineapple mixture. Cook gently for 4-5 minutes, stirring to thicken. Remove from heat, let it cool slightly, then pour it carefully over the set coconut layer. Tap again to remove air bubbles and chill for another 2 hours until fully set.
Step 4: Final Touches and Garnishing
Once your tart is set and chilled, gently remove it from the tin to reveal a stunning layered dessert that’s creamy, fruity, and utterly dreamy. Now comes the fun part — topping your tart with toasted coconut flakes or delicate dehydrated pineapple slices for a beautiful finish that adds texture and an extra tropical twist.
How to Serve Vegan Pineapple Coconut Panna Cotta Tart Recipe
Garnishes
Keep the garnishes light and vibrant to enhance the tropical theme. Toasted coconut flakes bring a subtle crunch and earthy aroma, while dehydrated pineapple slices add elegant height and additional bursts of tangy sweetness. Fresh mint leaves or edible flowers also make a gorgeous, fresh addition that immediately lifts the presentation.
Side Dishes
This tart is a perfect standalone dessert, but you can also serve it alongside a crisp fruit salad or a refreshing coconut lime sorbet to continue the tropical vibes. Light, fresh, and not too heavy sides will harmonize beautifully with the creamy panna cotta and fruity curd without overwhelming your palate.
Creative Ways to Present
Slice the tart into neat wedges and arrange each piece on a vibrant plate with a drizzle of coconut cream or pineapple coulis. For a party, consider serving mini versions in individual glasses layered with crust crumbs, panna cotta, and pineapple curd topped with a sprinkle of toasted coconut. It’s a guaranteed showstopper!
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered in an airtight container in the fridge for up to 2-3 days. This ensures the tart stays fresh, the layers hold their texture, and the flavors remain vibrant and delicious.
Freezing
Freezing this tart is not recommended because the creamy panna cotta and delicate pineapple layers can lose their texture and become watery upon thawing. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
Since this Vegan Pineapple Coconut Panna Cotta Tart Recipe is served chilled, there is no reheating required. Simply take it out of the fridge 10 minutes before serving to take the chill off and enjoy at its best creamy texture.
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 scoop the thick creamy part from the top for the best texture in your panna cotta.
Is agar agar powder necessary?
Absolutely. Agar agar is the vegan substitute for gelatin and is what helps both the panna cotta and pineapple curd set firmly without losing that delicate wobble you want in a panna cotta dessert.
Can I make this tart gluten-free?
Definitely! Simply swap the all-purpose flour with a gluten-free blend and ensure your other ingredients like the vegan butter do not contain gluten. The texture will still be lovely and satisfying.
How do I know when the pineapple curd is cooked enough?
When it thickens enough to coat the back of a spoon and you see it bubbling gently as it simmers for 4-5 minutes after adding the cornstarch and agar paste, it’s ready to pour on your tart.
Can I prepare this tart in advance?
Yes, this Vegan Pineapple Coconut Panna Cotta Tart Recipe is perfect for preparing a day or two ahead. Just make sure to keep it well-chilled and covered until you’re ready to serve.
Final Thoughts
This Vegan Pineapple Coconut Panna Cotta Tart Recipe is truly a celebration of tropical flavors and textures, made accessible with simple ingredients and straightforward steps. Whether it’s for a dinner party or a special treat for yourself, this tart is a shining example of how plant-based desserts can be both elegant and incredibly tasty. I encourage you to dive in and create this stunning tart — your friends, family, and most importantly, your taste buds will thank you!
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Vegan Pineapple Coconut Panna Cotta Tart Recipe
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
- Diet: Vegan, Gluten Free
Description
This Vegan Pineapple Coconut Panna Cotta Tart is a tropical delight featuring a gluten-free crust, a creamy coconut panna cotta layer, and a tangy pineapple curd topping. Perfectly balanced with natural sweetness and a hint of rum extract, this plant-based tart is chilled to perfection and garnished with optional toasted coconut flakes and dehydrated pineapple slices, making it an impressive and refreshing dessert suitable for vegan and gluten-free diets.
Ingredients
Crust Ingredients
- 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 Ingredients
- 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 Ingredients
- 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
- Toasted coconut flakes (optional)
- Dehydrated pineapple slices (optional)
Instructions
- Prepare Crust: Preheat your oven to 175°C (350°F) and lightly grease a 9.5″ tart tin with oil or vegan butter. Add all crust ingredients to a food processor and blitz until a dough forms.
- Shape and Bake Crust: Press dough evenly into the base and sides of the tart tin, prick several holes in the base with a fork, then bake for 12-15 minutes until slightly browned. Let cool but keep in the tin.
- Make Coconut Panna Cotta Mixture: In a saucepan over medium heat, gently stir together coconut cream, rum extract, vanilla extract, caster sugar, and a pinch of salt until melted and combined.
- Prepare Thickening Paste: Combine cornstarch, agar agar powder, and coconut milk in a small bowl and whisk to form a smooth paste. Add this to the saucepan and simmer for 4-5 minutes, stirring constantly. Remove from heat and let cool 3-5 minutes.
- Set Panna Cotta Layer: Pour the panna cotta mixture into the tart shell, gently tap to release air bubbles, cool to room temperature for 15 minutes, then chill in the fridge for 2 hours.
- Prepare Pineapple Curd: Blend chopped pineapple until smooth and strain through a sieve to remove lumps. Add juice to a saucepan with lemon juice and caster sugar, and simmer for 10 minutes while stirring continuously.
- Make Pineapple Thickening Paste: Whisk together cornstarch, agar agar powder, and plant-based milk until smooth. Add to the pineapple mixture and simmer for 4-5 minutes, stirring constantly, then remove from heat and cool 3-5 minutes.
- Set Pineapple Layer: Pour the pineapple curd over the set panna cotta in the tart shell, tap gently to remove air bubbles, cool to room temperature for 15 minutes, then chill for another 2 hours.
- Garnish and Serve: Once fully set, remove the tart from the tin and garnish with toasted coconut flakes and dehydrated pineapple slices as desired.
- Storage: Store the tart in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
Notes
- You can substitute canned full fat coconut milk for coconut cream if preferred.
- Use gluten-free all purpose flour if you require a gluten-free crust.
- The rum extract can be swapped with actual dark or white rum for authentic flavor.
- Cornstarch and agar agar powder work together as thickening agents for a firm, yet creamy texture.
- Let each layer cool properly before adding the next to achieve clean layers.
- Optional garnishes add texture and visual appeal but can be omitted.
- Consume the tart within a few days to enjoy optimal flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Tropical, Plant-Based
