The Coconut Panna Cotta Tart

Servings

4-6 people

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces

For the caramelized pineapple:

• 1 ripe pineapple, sliced into thin rings
• 1 tablespoon brown sugar
• 1 tablespoon unsalted butter

For the coconut panna cotta filling:

• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1/2 cup shredded coconut
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup unsweetened coconut flakes

Instructions

Make the crust:

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners' sugar. Add butter; use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs. Press mixture evenly onto prepared baking sheet.
3. Bake for 20-25 minutes or until lightly golden brown. Let cool completely.

Caramelize the pineapple:

1. In a large skillet, combine pineapple rings and brown sugar. Cook over medium heat, turning occasionally, until caramelized (about 5-7 minutes). Stir in butter until melted.
2. Set aside to cool.

Make the coconut panna cotta filling:

1. In a blender or food processor, combine sweetened condensed milk, heavy cream, shredded coconut, vanilla extract, and salt. Blend until smooth.
2. Pour into a medium bowl; stir in unsweetened coconut flakes.

Assemble and chill:

1. Arrange cooled crust on a serving plate or individual plates.
2. Spoon caramelized pineapple over crust.
3. Top with coconut panna cotta filling.
4. Refrigerate for at least 3 hours or until chilled through.
5. Serve chilled, garnished with toasted coconut flakes if desired.

Notes

• To toast coconut flakes: Place in a 350°F oven for 2-3 minutes, watching carefully to avoid burning.
• For an added touch of tropical flavor, top each serving with a sprinkle of shredded coconut and a pineapple wedge!