Roasted Pineapple and Coconut Cream Tart

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tropical tart combining caramelized roasted pineapple with a smooth coconut cream filling in a crisp pastry shell. This caribbean-inspired desserts ready in about 35 minutes layers pineapple chunks, granulated sugar, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 8 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups fresh pineapple chunks with 2 tbsp granulated sugar and 1 tbsp melted unsalted butter, spread on a baking sheet.
  2. Step 2: Roast pineapple for 15 minutes until caramelized edges appear and pineapple is golden, stirring once halfway through.
  3. Step 3: Meanwhile, in a small saucepan, whisk together 1 cup full-fat coconut milk, 1/2 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, and 1 tbsp cornstarch over medium heat.
  4. Step 4: Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 5-7 minutes; remove from heat and cool slightly.
  5. Step 5: Pour the cooled coconut cream into the 9-inch ready-made tart shell, smoothing the top.
  6. Step 6: Arrange the roasted pineapple evenly over the coconut cream layer.
  7. Step 7: Chill tart in refrigerator for at least 1 hour before serving to let the filling set and flavors meld.

Frequently asked questions

How long does Roasted Pineapple and Coconut Cream Tart take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Roasted Pineapple and Coconut Cream Tart?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Roasted Pineapple and Coconut Cream Tart?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Pineapple and Coconut Cream Tart for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Pineapple and Coconut Cream Tart?

Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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