This caramelised pineapple coconut tart is a bright, tropical vegan dessert made with crisp shortcrust pastry, creamy coconut rum crème pâtissière, and sweet, sticky pineapple cooked with brown sugar, lime, and dark rum.
It looks elegant enough for a special occasion, but the method is straightforward and manageable. With its golden fruit topping, silky coconut filling, and buttery pastry base, this vegan pineapple tart is a wonderful summer dessert for sharing.
A fruit tart filled with crème pâtissière is one of those desserts that feels classic, simple, and deeply satisfying. This vegan version keeps all the appeal of a traditional tart while using a rich coconut pastry cream instead of an egg-based custard.
The flavour combination is beautifully balanced. The pineapple is fried until lightly golden, then coated in a glossy rum, lime, and brown sugar syrup. Underneath, the coconut crème pâtissière is smooth, creamy, and lightly scented with vanilla and optional dark rum. The crisp shortcrust pastry adds contrast and makes each slice feel indulgent without being heavy.
The pastry cream is thickened with cornflour rather than egg yolks, and full fat coconut milk gives it body, richness, and a naturally tropical flavour. Brushing the baked tart case with melted vegan white chocolate is optional, but it helps keep the pastry crisp by creating a barrier between the shell and the filling.
If you have never cooked pineapple before, this recipe is a great place to start. Heating it with sugar, rum, and lime deepens the fruit’s flavour and turns it sweet, juicy, and caramel-like.
Ingredient Details:
Pineapple: Use one medium-large fresh pineapple for the best texture and flavour. Well-drained tinned pineapple chunks may work, but this version has not been tested with them.
Coconut milk: Use one tin of full fat coconut milk. Light coconut milk or coconut drinking milk will not give the pastry cream the same rich, creamy texture.
Cornflour (Cornstarch): Cornflour thickens the vegan pastry cream in place of egg yolks. It is not recommended to replace it with another starch or flour, as the texture may not be the same.
Sugar: This recipe uses white caster or granulated sugar for the pastry cream, icing sugar for the pastry, and light brown soft sugar for the pineapple. These sugars each serve a purpose, so avoid swapping them for alternative sweeteners.
Rum: Dark rum works especially well with coconut, lime, and pineapple. Malibu can also be used. If you prefer not to use rum, try a little extra lime juice with a splash of water instead.
Vegan white chocolate: This is optional, but it helps protect the tart shell from moisture and keeps the pastry crisp for longer.
Vegan butter: Use a block-style vegan butter or margarine, not a spreadable tub version. Block butter gives the pastry a better texture.
Plain flour: Plain all-purpose flour is best for the pastry.
Vodka: Vodka helps create crisp pastry because it contains less water than water itself, and the alcohol cooks off in the oven. You will not taste it. If preferred, use cold water instead.
Ground almonds: Ground almonds add flavour and help make the pastry crisp. If needed, replace them with the same weight of plain flour.
How To Make Caramelised Pineapple Coconut Tart:
Full measurements and detailed instructions are included in the recipe card below.
Step 1: To make the pastry, place the flour, ground almonds, icing sugar, and salt in a large bowl and mix well. Rub in the cold vegan butter until the mixture resembles fine breadcrumbs. Add the cold vodka, then add just enough cold water to bring the pastry together into a ball. Wrap and chill for about an hour.
Step 2: Roll the pastry into a circle large enough to line a 23-25 cm tart tin. Press it into the corners, trim away the excess, prick the base with a fork, and freeze for 20 minutes.
Step 3: Line the pastry case with baking parchment and fill it with baking beans or dried rice.
Step 4: Blind bake the tart shell for 25 minutes, then remove the parchment and baking beans. Return the shell to the oven for another 15-20 minutes until crisp and golden.
Step 5: To make the coconut pastry cream, place the cornflour in a saucepan and gradually whisk in the soy milk until smooth. Add the coconut milk, sugar, and vanilla.
Step 6: Cook over a low to medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from the heat, add the vegan butter and rum, and stir until smooth.
Step 7: Transfer the pastry cream to a bowl and cover it directly on the surface with baking paper or clingfilm to prevent a skin forming. Chill until cold.
Step 8: Brush the cooled pastry case with melted vegan white chocolate and allow it to set.
Step 9: Mix the brown sugar, rum, and lime juice together, then stir in the pineapple pieces until coated.
Step 10: Heat the vegan butter in a large non-stick frying pan. Add the pineapple pieces in a single layer, reserving the liquid. Cook for 4-5 minutes on each side until lightly golden.
Step 11: Add the reserved sugar mixture to the pan and simmer until it thickens into a syrup. Stir occasionally, then set aside to cool.
Step 12: Whisk the chilled pastry cream until smooth, spread it into the tart case, and top with the cooled caramelised pineapple.
Top Tips:
For the most accurate results, use metric measurements and a digital kitchen scale. Cup measurements can vary significantly, especially in baking, while weighing ingredients gives more consistent results and is usually less messy.
Chill the pastry before rolling it out. If it is too warm, it will become soft and difficult to handle.
For crisp pastry, avoid overworking the dough and do not let it get too warm. Freezing the lined tart shell before blind baking helps reduce shrinking and improves the final texture.
The pastry can be made ahead and stored well wrapped in the fridge for up to 2 days. If it becomes too firm to roll, let it sit at room temperature for about 30 minutes first.
If you want to save time, you can use shop-bought shortcrust pastry. Check the ingredients to make sure it is vegan-friendly.
Stir the pastry cream constantly while it cooks and keep the heat moderate. High heat can make it lumpy or cause it to catch on the bottom of the pan.
Once chilled, the pastry cream will firm up and may look slightly rubbery. Whisk it well before using, and it will become smooth and creamy again.
FAQ’s:
Yes. The pastry base can be blind baked and stored in an airtight container at room temperature for 2 days. The pastry cream can be covered and refrigerated for 2 days, and the cooked pineapple can also be stored in the fridge for 2 days. For the best texture, assemble the tart shortly before serving.
This caramelised pineapple coconut tart should be kept refrigerated. It will keep, covered, in the fridge for 3-4 days, but it is best eaten soon after assembly while the pastry is still crisp.
No, freezing this tart is not recommended.
Whisk it thoroughly first. If lumps remain, press the pastry cream through a fine mesh sieve using the back of a spoon.
No. The tart is also delicious topped with chopped fresh pineapple or a mixture of tropical fruits. Mango works well too.
More Vegan Tart Recipes:
- Vegan rhubarb tart
- Vegan passion fruit tart
- Vegan peanut butter pie
- Pistachio cherry frangipane tart
- Chocolate pear frangipane tart
- Vegan jam crostata
- Vegan lemon tart
- Vegan Bakewell tart
- Vegan apricot frangipane tart
- Vegan peanut butter chocolate tart
If you try this vegan caramelised pineapple coconut tart, leave a rating or comment and let others know how it turned out.
Caramelised Pineapple Coconut Tart
Equipment
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23-25 cm (9-10 in) loose-bottomed tart tin
Ingredients
Pastry:
- 200 g plain all-purpose flour
- 50 g ground almonds
- 30 g icing sugar
- ¼ teaspoon salt
- 130 g cold diced vegan block butter
- 1 Tablespoon cold vodka or water
Crème pâtissière:
- 60 g cornflour or cornstarch
- 100 ml unsweetened non-dairy milk, such as soy
- 400 ml full fat coconut milk
- 100 g caster or granulated sugar
- 1 Tablespoon vanilla bean paste or extract
- 60 g vegan block butter
- 2 Tablespoons dark rum, optional
Pineapple:
- 1 medium-large fresh pineapple
- 60 ml dark rum
- 100 g light brown soft sugar
- juice of ½ lime
- 20 g vegan butter
To assemble:
- 75 g melted vegan white chocolate
- desiccated coconut for sprinkling, optional
- finely grated lime zest for sprinkling, optional
Instructions
Pastry:
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Mix the flour, ground almonds, icing sugar, and salt in a large bowl.
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Rub in the cold vegan butter with your fingertips until the mixture resembles fine breadcrumbs.
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Add the vodka, then gradually add enough cold water to form a dough. Shape into a disc, wrap, and chill for about 1 hour.
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Roll out the pastry and line a 23-25 cm loose-bottomed tart tin. Trim the edges and prick the base with a fork.
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Freeze the pastry case for 20 minutes. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
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Line with baking parchment and fill with baking beans or dried rice.
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Bake for 25 minutes, then remove the parchment and beans. Bake for another 15-20 minutes until golden. Leave to cool.
Crème pâtissière:
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Place the cornflour in a saucepan and gradually whisk in the non-dairy milk until smooth. Whisk in the coconut milk, sugar, and vanilla.
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Cook over low-medium heat, stirring constantly, until the mixture boils and thickens. Whisk well for about 1 minute.
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Remove from the heat, add the vegan butter and rum, and stir until smooth.
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Transfer to a bowl and cover directly on the surface. Chill for at least 2 hours.
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Before using, whisk the chilled pastry cream until smooth and creamy.
Pineapple:
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Prepare the pineapple by removing the top, base, skin, eyes, and core. Cut the flesh into chunks.
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Mix the brown sugar, rum, and lime juice in a large bowl, then stir in the pineapple until coated.
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Heat the vegan butter in a large non-stick frying pan. Add the pineapple in a single layer, reserving the liquid, and cook for 4-5 minutes per side.
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Add the reserved liquid and simmer until it reduces to a syrup. Set aside to cool.
Assembly:
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Brush the inside of the cooled pastry case with melted vegan white chocolate and allow it to set.
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Spread the whisked coconut pastry cream evenly into the tart shell.
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Arrange the cooled caramelised pineapple over the pastry cream.
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Sprinkle with desiccated coconut and lime zest if desired, then serve.
Notes
- Use metric measurements with a digital scale for the most reliable baking results.
- If the pastry cream becomes lumpy, whisk it well and pass it through a fine mesh sieve.
- Assemble shortly before serving for the crispest pastry.
