PINEAPPLE CREAM PIE (DIABETIC)
This wonderful pie is just too good for words! I think it's the sour cream that adds so much richness without overpowering. I got this recipe from a junior high school cook I work with. She brought this pie to a get together and I JUST HAD to have the recipe! So smooth, creamy and sweet, it does not taste diabetic! I love this pie!
Provided by Theresa P
Categories Pie
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients until well combined.
- Pour into graham cracker crust.
- Spread whipped topping on top of pie to cover.
- Chill until se .
- Serve and enjoy!
Nutrition Facts : Calories 256.1, Fat 17.6, SaturatedFat 10.2, Cholesterol 50.3, Sodium 108.9, Carbohydrate 24, Fiber 0.8, Sugar 20.1, Protein 2.7
COCONUT CUSTARD TART WITH ROASTED PINEAPPLE
This custard tart has a tropical twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping!
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h10m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
- Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
- Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
- Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
- Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
- When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.
Nutrition Facts : Calories 589 calories, Fat 41 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
PINEAPPLE COCONUT HAWAIIAN TARTS
These are SO addicting! you won't be able to stop eating them! The crust is VerY good. The whole recipe is very easy as an added bonus.
Provided by swimmer175
Categories Tarts
Time 55m
Yield 20-24 tarts, 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms.
- Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
- In each cup, put 1 teaspoon of pineapple preserves.
- In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts.
- Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden.
- Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
- Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 224.8, Fat 11.4, SaturatedFat 7.5, Cholesterol 35, Sodium 87, Carbohydrate 29.5, Fiber 0.7, Sugar 17.8, Protein 1.8
More about "diabetic pineapple coconut tart recipes"
PINEAPPLE COCONUT TART - THE BAKER'S ALMANAC
From thebakersalmanac.com
Estimated Reading Time 2 mins
- In a stand mixer fitted with a paddle attachment, combine the sugar, flour, and salt and mix. Add the butter to the dry ingredients and mix on medium speed until crumbly. With the mixer on, add the egg yolks in one at a time, and then add in the water. Mix the dough until it is just combined. Turn the dough out onto a clean, lightly floured work surface. Pat the dough into a round, wrap in plastic wrap, and refrigerate for 30 minutes to an hour.
- Combine the pineapple, sugar, vanilla extract, lemon juice, and water in a medium saucepan over low heat. Cook over low until the pineapple becomes translucent and the water has evaporated. Remove the pan from the heat. Spread the pineapple compote onto a sheet pan lined with plastic wrap to stop the cooking process.
- Grease an 8-in tart ring with butter, then roll out the tart dough and place into ring. Cut off excess dough from the top of the ring. Cover tart parchment paper and fill with baking beans (or another item to weigh it down). Blind bake the tart dough for 5-10 minutes, or until fully cooked and light golden brown. Remove from oven and let cool.
PINEAPPLE COCONUT FRANGIPANE TART - WILD WILD WHISK
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5/5 (5)Category DessertServings 8-10Total Time 1 hr 20 mins
- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
COCONUT-PINEAPPLE TART RECIPE - PILLSBURY.COM
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4.5/5 (12)Category DessertServings 12Total Time 1 hr 5 mins
- Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. Fold in 1-inch edge of crust to form border; flute. Spread preserves evenly over crust; sprinkle with almonds.
- In small bowl with electric mixer, beat egg whites on high speed until slightly thickened. Gradually beat in sugar until soft peaks form. Fold in coconut and vanilla. Spread over almonds.
- Bake 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.
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