Vegan Pineapple Coconut Panna Cotta Tart

This vegan panna cotta tart combines tropical flavours of pina colada with layers of creamy coconut panna cotta and tangy pineapple curd jelly on top of a shortbread crust. This dairy-free dessert is perfect for spring and summer gatherings, or for any special occasion. 
Prep Time: 40 minutes
Cook Time: 15 minutes
Chilling Time: 2 hours
Total Time: 2 hours 55 minutes
4.43 from 7 votes
flatlay of sliced pineapple tart on grey stone surface.

If you’re looking for a light and refreshing tart that’s bursting with fresh summer flavours, look no further, this Pineapple Coconut Panna Cotta Tart has got you covered! The tropical piña colada flavours will whisk you away on an instant virtual sun holiday. The layers consist of a buttery coconut shortbread base (we had to get those tropical vibes in there!), creamy rum infused coconut panna cotta and sweet pineapple curd jelly. The rum extract can be swapped for actual rum, or just left out altogether if that isn’t your thing.. Oh and if you’re more of a classic dessert kinda person then be sure to check out my Vegan Panna Cotta served with strawberry coulis!

THIS VEGAN PANNA COTTA TART IS:

  • Fresh and light
  • Tropical and sweet
  • Easy to make
  • Vegan-friendly
  • Nut-free
  • Easily adapted as gluten-free
  • Perfect for summer

vegan panna cotta tart

WHAT INGREDIENTS WILL I NEED FOR THIS VEGAN TART RECIPE?

Coconut flour and all purpose flour: to give this vegan panna cotta tart recipe an extra tropical flavour kick I’ve used coconut flour in addition to all purpose flour. If you would like to keep this recipe gluten-free, just make sure you go for a gluten-free all purpose flour.

Coconut sugar: I love using coconut sugar for it’s “caramelised” flavour, but feel free to go for regular granulated sugar or caster sugar in it’s place if you’d prefer.

Sea salt: as always, a pinch of salt enhances and balances the flavours of this recipe.

Ground flaxseed: flaxseed acts as the binding agent for the shortbread crust. Adding flax ensures that the base doesn’t become too crumbly and holds it form well when baked.

Vegan butter: the key to a nice buttery shortbread crust is vegan butter. You can use coconut oil (in it’s solid form) in it’s place if you find it difficult to get your hands on vegan butter.

Coconut cream: thick full fat coconut cream forms the base for the coconut panna cotta layer of this tart recipe. You can use tinned coconut milk as well, just make sure it’s the full fat kind, refrigerate it overnight and use ONLY the thick part from the top of the can.

Rum extract: this adds that piña colada flavour to the panna cotta, you can swap it out for real dark or white rum if you have them to hand. Or just leave this part out if you don’t do alcohol.

Vanilla extract: every panna cotta recipe (and in fact dessert if you ask me) needs a little vanilla to bring out those sweet and subtle flavours!

Caster sugar: so originally I did try making the panna cotta layer with maple syrup to keep it refined sugar free, but the colour became a caramel colour and the flavour of the maple syrup really came through. So I decided to go back to regular sugar to help the colour stay neutral and allow the coconut flavour to shine through.

Cornstarch: known as cornflour in Ireland and the UK, this is what thickens up the custard.

Agar agar powder: this is the setting agent which will jellify the filling making sure it doesn’t ooze out everywhere once you cut into the tart.

Coconut drinking milk/plant based milk: I like to use coconut milk to keep in line with the piña colada theme of this recipe but feel free to use another plantbased milk of your choice.

Lemon juice: I’d highly recommend using freshly squeezed lemon juice, the bottled stuff just doesn’t have the same flavour.

pineapple coconut cake

LET’S MAKE A PINEAPPLE COCONUT PANNA COTTA TART!

(Full recipe and instructions are in the recipe card at the end of this post)

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

To create the panna cotta filling I went with the base recipe of the Strawberry Vanilla Panna Cotta Tart  from my book No-Bake Vegan Desserts. As mentioned above however, I opted for caster sugar instead of maple syrup in order to maintain the colour and flavour of the coconut milk.

Add the coconut cream, rum extract, vanilla extract, caster sugar and salt to a saucepan on a medium heat and gently stir until the ingredients have melted together. This should only take a minute or two.

In a small bowl, combine the 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 JELLY

We’ve all heard (and probably tasted) lemon curd, but have you ever tried pineapple curd? The principal is the same, we’re just going to swap out some of that lemon juice for fresh pineapple juice, and then add a little agar-agar powder which is the setting agent that jelifies the filling.

Fresh pineapple is key for flavour, so add chopped fresh pineapple to your blender and blitz until smooth. Next pass the mixture through a sieve to remove any lumps and add the juice to a saucepan to make the curd along with the lemon juice and sugar. Next you’ll want to keep an eye on your pan while it simmers for about ten minutes, reducing and intensifying that pineapple flavour.

In a small bowl, create a paste with the cornstarch (cornflour), agar agar powder and plantbased milk. Whisk until completely smooth without any lumps and add the paste to the saucepan with the other ingredients. Now make sure you keep whisking the mixture otherwise it WILL burn to the bottom of the saucepan. Simmer on a low heat for another few minutes whilst stirring before taking the pan off of the heat and allowing to cool slightly.

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 with toppings of your choice.

vegan pineapple coconut tart

RECOMMENDED TOOLS TO MAKE THIS TART

pineapple coconut panna cotta tart

LOVE THIS RECIPE? HERE ARE SOME OTHERS TO TRY

OTHER VEGAN TART RECIPES

 

OTHER PINEAPPLE RECIPES

flatlay of sliced pineapple tart on grey stone surface.

Vegan Pineapple Coconut Panna Cotta Tart

4.43 from 7 votes
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This Vegan Panna Cotta Tart combines tropical flavours 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. 
Prep Time 40 mins
Cook Time 15 mins
Chilling Time 2 hrs
Total Time 2 hrs 55 mins
Servings 8

INGREDIENTS

CRUST

  • 1 cup all purpose flour use gluten-free if required
  • ½ cup coconut flour
  • 2 tbsp coconut sugar
  • ¼ tsp sea salt
  • 1 tbsp ground flaxseed
  • 5 tbsp vegan butter
  • 2 tbsp water

COCONUT PANNA COTTA

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

PINEAPPLE CURD JELLY

  • 2 cups fresh pineapple chopped
  • ¼ cup lemon juice freshly squeezed
  • ¼ cup caster sugar *see notes
  • 2 tbsp cornflour or cornstarch
  • ¾ tsp agar agar powder
  • 2 tbsp plantbased milk

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 a 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 JELLY

  • 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 a medium heat, whilst stirring continuously.
  • In a small bowl, combine the cornflour, agar agar powder and plantbased 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 with toppings of your choice.
  • Store in an airtight container in the fridge and consume within 2-3 days.

RECIPE 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
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