Keeping the tropical theme going, I'll share this sweet treat that we enjoyed this past Sunday. Coconut and pineapple is a natural pairing and this recipe certainly proves it. While this is a recipe that can be made quickly without much fuss, there are two important steps that you need to take when prepping and assembling. #1-- You can use either fresh or canned pineapple, but the excess liquid must be removed from both. Canned pineapple must be drained while fresh pineapple must be squeezed through several layers of paper towel. You will be amazed at how much liquid there is in such a small amount of pineapple. #2-- Press the drained pineapple into the unbaked tart dough, then freeze it for a little while. This will ensure that the pineapple stays put when you spread the rather thick filling over the pieces.
I used sweetened coconut instead of the unsweetened dessicated coconut that the original recipe called for. Therefore, I reduced the amount of sugar. And since the coconut-pineapple combo had me thinking about a certain tropical island beverage, I added a wee bit of rum. End result-- a piña colada you can sink your fork into☺. A scoop of vanilla ice cream on the side makes it even better.
