Tarte noix de coco ananas

Pineapple and coconut pie

Delicious pineapple and coconut pie with a sprinkle of black pepper: perfectly balanced and very yummy!

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 people


Sweet shortcrust:

  • 250 g (2 cups) flour
  • 150 g (1 stick + 2 tbsp) soft unsalted butter
  • 30 g (1/3 cup) ground almond or almond flour
  • 90 g (1 cup) icing sugar sifted
  • 2 g (a pinch of) salt
  • 1 egg

Coconut cream:

  • 85 g (1/3 cup) soft unsalted butter
  • 85 g (1/3 cup + 2 tbsp) sugar
  • 70 g (1+1/3 cup) shredded coconut
  • 10 g (2.5 tbsp) Maizena (cornstarch)
  • 50 g (1/4 cup) double cream
  • 1 fresh pineapple
  • sweet almond oil or olive oil
  • Black pepper


Preparing the sweet shortcrust pastry:

  1. Mix the flour and butter. Add the ground almonds or almond flour and the sifted icing sugar.
  2. In a separate bowl, whisk the eggs and the salt, then incorporate to the previous mixture and mix until homogenous.
  3. Wrap the pastry in cling film and chill for 12h.
  4. On a lightly floured surface, roll the pastry out so that it's 2-3mm thick. Line a 22cm tart tin. Prick the base of the pie with a fork to prevent the dough from puffing up while baking.

Preparing the coconut cream:

  1. Cream the butter with the sugar and shredded coconut.
  2. Add the eggs, the Maïzena and the double cream and mix until combined.


  1. Preheat the oven to 170°C and pre-blind bake the crust for 10min. Spread the coconut cream on the crust and bake for a further 25 min. Transfer tart to a cooling rack.

Assembling the tart:

  1. Peel the pineapple, remove the heart and cut the pineapple into thin slices using a mandolin. Fold the slices into cones and place them on the pie.
  2. Shave some fresh coconut and place on the pie. As a final touch, grind some pepper and sprinkle on the pie together with a few glugs of olive or almond oil.