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Pina colada pie
Pina colada pie
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Prep Time:
120 minutes
Cook Time:
Total Time:
120 minutes
Tropical coconut dessert for a taste of summer sweetness.
Ingredients:
  • 250g packet butternut snap biscuits
  • 28.05 gm desiccated coconut
  • 80g butter, melted
  • 440g can crushed pineapple, drained (see notes)
  • 82.50 ml lemon curd
  • 300ml thickened cream
  • 165ml can coconut milk
  • 5.00 gm caster sugar
  • Finely grated lemon rind, to serve
  • Roasted coconut chips, to serve
Instructions:
  • Prepare a 2.5cm-deep, 11.5cm x 34cm loose-based fluted tart pan by greasing it. Combine biscuits and coconut in a food processor until they form fine crumbs. Add butter and process until mixture is just combined. Press the mixture evenly over the base and sides of the pan. Chill in the refrigerator for 30 minutes.
  • Drain the pineapple on paper towels and gently pat dry. Mix the pineapple with lemon curd in a bowl. Spread the mixture over the biscuit base evenly. Chill in the fridge for 1 hour before serving.
  • Whip cream, coconut milk, and caster sugar with an electric mixer until soft peaks form.
  • Transfer the tart from the pan to a serving plate. Top it with a dollop of cream (refer to notes), then sprinkle with lemon rind and coconut chips before serving.

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