A buttery coconut shortbread crust filled with tangy PiñonPantry’s Pineapple Peach Jam and topped with airy whipped coconut cream. Sweet, fruity, tropical—like a bite of summer on a plate!
🍽️ Servings: 8
⏱️ Total Time: 1.5 hours (includes chilling)
📦 Make Ahead: Best chilled overnight before serving
🧈 Ingredients
For the Coconut Shortbread Crust
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1 cup all-purpose flour
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1/2 cup unsweetened shredded coconut
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1/3 cup powdered sugar
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1/4 tsp salt
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1/2 cup (1 stick) unsalted butter, melted
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1/2 tsp vanilla extract
For the Jam Filling
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3/4 to 1 cup PiñonPantry’s Pineapple Peach Jam (homemade or store-bought)
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Optional: 1 tsp lime zest or a splash of dark rum for depth
For the Coconut Cream Topping
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1 (14 oz) can full-fat coconut milk or coconut cream, chilled overnight
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3 tbsp powdered sugar
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1/2 tsp vanilla extract
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Optional: pinch of salt or lime zest for brightness
🧑🍳 Instructions
🔹 Step 1: Make the Coconut Crust
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Preheat oven to 350°F (175°C).
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In a bowl, mix flour, shredded coconut, powdered sugar, and salt.
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Add melted butter and vanilla; stir until evenly combined.
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Press dough firmly into a 9-inch tart pan (with removable bottom). Prick with a fork.
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Bake for 20–22 minutes, until golden at edges. Cool completely.
🔹 Step 2: Add the Jam Layer
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Stir PiñonPantry’s Pineapple Peach Jam with lime zest or rum if using.
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Spread evenly over cooled crust. Chill while you make the topping.
🔹 Step 3: Make the Coconut Cream
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Scoop only the solid part of the chilled coconut cream into a bowl (discard liquid or save for smoothies).
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Beat with powdered sugar and vanilla until fluffy and smooth (3–4 minutes).
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Spread gently over PiñonPantry’s Pineapple Peach Jam layer.
🔹 Step 4: Chill & Garnish
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Chill the tart for at least 1 hour (or overnight) to set.
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Garnish with toasted coconut flakes, thin peach or pineapple slices, or edible flowers.
✨ Optional Garnishes
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Toasted coconut
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Chopped macadamia nuts
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Fresh mint
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Tiny cubes of fresh pineapple or peach
💡 Tips
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Don’t skip chilling the coconut milk overnight for proper whipping.
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If in a rush, you can substitute whipped cream or whipped topping instead of coconut cream.
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Want mini versions? Make this in muffin tins or mini tart pans.