Instructions

01
Preheat your oven to 350°F. Lightly grease a 9-inch tart pan with coconut oil.
02
In a mixing bowl, combine unsweetened shredded coconut, almond flour, 2 tablespoons of the granulated sugar, melted coconut oil, vanilla extract, and salt. Mix until the texture resembles damp sand.
Herb says
This crust uses coconut oil as both binder and flavor bomb. No eggs needed, just tasty lipid science.
03
Press the mixture firmly and evenly into the bottom and sides of the tart pan. Bake for 14-16 minutes until golden brown. Let cool completely before filling.
Herb says
Cooling fully is crucial, or your whipped coconut cream will melt faster than you can say 'Maillard reaction.'
04
Place frozen pineapple and frozen mangoes in a colander and rinse quickly under cold water to remove any ice. Drain well, then pat dry with a paper towel. Dice into 1/2-inch pieces if needed.
05
In a small bowl, toss the pineapple and mango with 2 tablespoons of the granulated sugar and the lime zest. Let sit for 10 minutes to macerate while the crust cools.
Herb says
Macerating draws out juices and intensifies flavor, sort of like marinating, but for fruit. Chemistry, but delicious.
06
Scoop the chilled savoy coconut cream (solids only) into a cold mixing bowl. Using an electric mixer, beat on high speed until soft peaks form, about 2-3 minutes. Add remaining sugar and continue beating until fluffy, 1 minute more.
07
To assemble, spoon the macerated mango and pineapple mixture over the cooled coconut crust. Dollop or pipe the whipped coconut cream on top in decorative swoops.
08
Garnish with extra lime zest. Slice and serve immediately, or chill up to 1 hour before serving.
Herb says
The tart is best the same day, before the crust rehydrates and loses its crunch. Like all good experiments, timing matters.

HERB

Piña Mangonificent

Ingredients

Instructions