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flatlay of sliced pineapple tart on grey stone surface.
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Vegan Pineapple Coconut Panna Cotta Tart

This Vegan Panna Cotta Tart combines tropical flavors of piña colada with layers of coconut panna cotta and pineapple curd jelly on top of a shortbread crust. This dairy-free dessert is perfect for spring and summer gatherings, or for a special occasion. 
Course Dessert
Cuisine European, Italian
Diet Vegan, Vegetarian
Prep Time 40 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings 8
Calories 282kcal

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 *see notes
  • 1 teaspoon rum extract or 1 tbsp dark/white rum
  • ½ teaspoon vanilla extract
  • 2 tablespoons caster sugar or white granulated sugar (see notes)
  • Pinch sea salt
  • 2 tablespoons cornstarch or cornflour
  • ½ teaspoon agar agar powder
  • ½ cup coconut milk (drinking not canned) or other plantbased milk of choice

Pineapple Curd

Garnish

  • toasted coconut flakes optional
  • dehydrated pineapple slices optional

Instructions

Crust

  • Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9.5" tart tin with some oil or vegan butter.
  • Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough.
  • Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base. Bake the crust for 12-15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).

Coconut Panna Cotta

  • Add the coconut cream, rum extract, vanilla extract, caster sugar, and salt to a saucepan on medium heat. Gently stir until the ingredients have melted together.
  • In a small bowl, combine the cornstarch/cornflour, agar agar powder, and coconut milk. Whisk well to form a paste. Add the paste to the pan with the other ingredients and simmer for 4-5 minutes, stirring constantly. Remove from the heat and allow to cool slightly for 3-5 minutes.
  • Pour the coconut panna cotta into the tart shell and gently tap the tart on your work surface to knock out any air bubbles. Allow the tart to cool to room temperature for another 15 minutes or so and then chill for 2 hours.

Pineapple Curd

  • Add the chopped pineapple to your blender and blitz until smooth. Pass the mixture through a sieve to remove any lumps.
  • Add the pineapple juice to a saucepan with the lemon juice and caster sugar. Simmer for 10 minutes on medium heat, whilst stirring continuously.
  • In a small bowl, combine the cornstarch, agar agar powder, and plant-based milk. Whisk well to form a paste. Add the paste to the pan with the other ingredients and simmer for 4-5 minutes, stirring constantly. Remove from the heat and allow to cool slightly for 3-5 minutes.
  • Pour the pineapple curd into the tart shell and gently tap the tart on your work surface to knock out any air bubbles. Allow the tart to cool to room temperature for another 15 minutes or so and then chill for another 2 hours.
  • Once completely set, remove the tart from the cake tin and garnish it with toppings of your choice.

Storage

  • Store in an airtight container in the fridge and consume within 2-3 days.

Notes

  • Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
  • Caster sugar/white granulated sugar: Some countries such as the US use non-vegan processing methods for white sugar, if uncertain opt for an organic sugar as these are vegan-friendly.

Nutrition

Calories: 282kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 166mg | Potassium: 126mg | Fiber: 4g | Sugar: 16g | Vitamin A: 373IU | Vitamin C: 23mg | Calcium: 17mg | Iron: 1mg