#ThrowbackThursday With These Pina Colada Tartelettes!!!

We wanted to get in on this #ThrowbackThursday action, so we’re re-sharing one of our all-time FAVORITE recipes. Try them, they’re delicious!!!


Pina Colada, screams I NEED TO BE ON A BEACH!  And actually will be in less than 2 weeks.  Should I make these to get ready?  One has to prep for beachy flavors like coconut, pineapple, and rum.  That’s it!  Dropping everything now to prepare – I don’t want to look like a fool on that beach fumbling with coconut and pineapple flavored concoctions.  Our recipe today comes from May I have that Recipe.  And you’ll be happy to know it’s gluten free AND vegan.  So healthy, I will over-prepare with a couple tartelettes in one sitting.  I’ll be a pro by the end of this.


“Pina Colada” Tartelettes

Serves: 4
1 ½ -14oz-cans pineapple chunks (packed in juice), drained (we use
Native Forest )
2 tbsp dark brown sugar (we use Wholesome Sweeteners Organic Dark Brown Sugar)
½ cup unsweetened coconut flakes (we use Let’s do…. Organic! )
½ cup chopped macadamia nuts
½ cup unsweetened shredded coconut (we use Let’s do…. Organic! )
½ cup rolled oats
2 tbsp agave nectar (we use Wholesome Sweeteners Organic Raw Blue Agave)
2 tbsp full fat coconut milk (we use Native Forest Organic Coconut Milk)
1 cup full fat coconut milk (we use Native Forest Organic Coconut Milk)
1 ½ to 2 tbsp. sugar (we use Wholesome Sweeteners Organic Sugar)
3 tsp corn starch
¼ tsp natural vanilla extract
1. Preheat oven to 350F
2. To prepare the pineapple topping, combine pineapple chunks and brown sugar in a nonstick skillet.
Cook over medium heat for 3-5 minutes until caramelized. Set aside to cool completely. Cut each
chunk into 2-3 slices
3. Lightly toast coconut flakes in a non stick skillet over medium low heat (1-2 minutes)
4. To prepare the crust, combine macadamia nuts, shredded coconut, agave and coconut milk in the food
processor. Pulse 10-15 times until it all comes together
5. Divide the dough in four pieces and gently press each one into the tartelette molds, so it comes all the
way up the sides
6. Bake at 350F 6-8 minutes until golden brown (watch it carefully so they don’t burn!). Set aside to cool
7. To prepare the cream, combine coconut milk, sugar and corn starch in a small sauce pan and whisk
until completely dissolved. Cook over medium heat, stirring constantly until it thickens, 2-3 minutes.
Stir in vanilla and remove from heat. Set aside to cool slightly
8. Assemble the tartelettes 20-30 minutes before serving: spoon coconut cream evenly into each tartlet,
arrange pineapple on top and sprinkle with toasted coconut flakes
9. Refrigerate until ready to serve

Like what you see?  Show them some sugar…  Website

Comments are closed.