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Pineapple Coconut and Frangipane Tart

pineapple coconut frangipane tart

The Pineapple Coconut and Frangipane Tart is a crazy yet delightful idea for a dessert. With a little twist of mint, this dessert rocks at the table. Bon appétit!

Pineapple Coconut and Frangipane Tart

Course Dessert


  • 1 roll Paneton sweet pastry
  • 125 g butter
  • 1 cup sugar
  • 1 cup almond meal
  • 2 eggs
  • 1/2 cup coconut desiccated
  • 1 cup pineapple sliced
  • 1 tbsp pineapple finely diced
  • 1 tbsp fresh mint chopped


  • Preheat the oven to 180°C with an oven tray in the middle shelve
  • Butter tin, and line with pastry
  • Rest the tin in the fridge while preparing the frangipane
  • Cream butter and sugar until they are light and fluffy
  • Add almond meal and mix
  • Add the eggs, one at a time, and mix well
  • Combine with diced pineapple, mint and coconut mix
  • Spoon the frangipane and fill until almost the top of the tin
  • Place pineapple sliced pineapple on top of frangipane
  • Bake for 30 to 40 minutes until golden brown
Keyword dessert, sweet pastry, tart
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