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
Scale
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
