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Pineapple Lime Coconut Tart (vegan & grain-free)

April 15, 2019 By Hana 18 Comments

Pineapple Lime Coconut Tart (vegan & grain-free)

Dedicated to our beautiful sun ‘Solaris’ this Pineapple Lime Coconut Tart is a joyous recipe to warm your hearts and call in the sunshine. It’s a really lovely zingy recipe with raw almond brazil nut coconut date crust and luscious pineapple lime coconut cream filling set with agar flakes.

I’ve almost waited to post this tart closer to Summer but decided to share it with you now, because it would make a lovely Easter dessert too.

Pineapple Lime Coconut Tart (vegan & grain-free)Pineapple Lime Coconut Tart (vegan & grain-free)Pineapple Lime Coconut Tart (vegan & grain-free)Pineapple Lime Coconut Tart (vegan & grain-free)Pineapple Lime Coconut Tart (vegan & grain-free)

I’ve used a raw crust which works really well in this tart, the filling sets well and slices beautifully. Originally I wanted to make some dehydrated pineapple flowers to decorate this tart, but then I just fell in love with these yellow ranunculuses and used these with some pansies and thyme sprigs instead. I couldn’t help myself but to add few forget-me-nots too, my childhood favourite flowers. If you fancy making some pineapple flowers it would look beautiful. I will perhaps use them in another recipe this Summer.

Just to note that if you’re using agar powder you will need less amount, use the amount to set about 3½ cups of liquid. Sometimes with citrus fruit you need little extra, but this tart set really well. It only needs up to an hour in fridge to set so you could even make it on the day.

I really hope you do enjoy this tart, looking forward to hearing your thoughts!

Much Love, Light & Sunshine

Hana xx

Pineapple Lime Coconut Tart (vegan & grain-free)Pineapple Lime Coconut Tart (vegan & grain-free)Pineapple Lime Coconut Tart (vegan & grain-free)

Pineapple Lime Coconut Tart (vegan & grain-free)
 
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Author: Hana, Nirvana Cakery
Serves: 9" tart
Ingredients
  • Tart crust:
  • 180g mix of almonds and brazil nuts (1½ cups)
  • 50g desiccated coconut (1/2 cup)
  • 8 medjool dates, pitted
  • pinch sea salt
  • ½tsp cinnamon
  • 2tsp coconut oil
  • 1tsp maple syrup

  • Pineapple lime filling:
  • 1 medium pineapple, peeled and cut into chunks
  • 1 lime, juice
  • 2tbsp maple syrup
  • 1tsp vanilla extract
  • pinch turmeric (optional)
  • 240ml coconut cream (1 cup)
  • 3½tbsp agar flakes
Instructions
  1. Prepare 9"tart tin with removable base.
  2. Place almonds, brazil nuts and desiccated coconut into food processor and pulse few times until ground. Add pitted medjool dates, salt, cinnamon and blend until the mixture starts to come together. Add coconut oil and blend again, you should have a sticky mix when pressed together. If not, add 1tsp of maple syrup to help.
  3. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Place into the fridge.
  4. Place the pineapple chunks into blender and blend until completely smooth. Measure 480ml (2 cups) and pour it back into blender. Add lime juice, maple syrup, vanilla extract, little pinch of turmeric if using and coconut cream and blend until just incorporated.
  5. Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
  6. Once ready leave to cool down slightly, and pour onto the crust.
  7. Place into a fridge for about an hour to set.
  8. Before serving top with your choice of decoration, I've used yellow flowers and thyme sprigs. Dehydrated pineapple slices would be beautiful too.
  9. Enjoy!
Notes
Please note that if you're using agar powder you will need less amount. Use the amount to set 3½ cups of liquid.
3.5.3251

Pineapple Lime Coconut Tart (vegan & grain-free)Pineapple Lime Coconut Tart (vegan & grain-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Grain free, Vegan

« Blueberry Lemon Cheesecake (raw, vegan & grain-free)
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Comments

  1. Natalia says

    April 16, 2019 at 4:18 pm

    What a delicate looking beauty! Can’t wait to make it these days, Hana!

    Reply
    • Hana says

      April 17, 2019 at 8:34 am

      Thank you, dear Natalia. Looking forward to hear how you like it :)

      Reply
  2. Monisha says

    April 26, 2019 at 5:29 am

    Hi, beautiful looking dessert:) Any other substitute for Brazil nuts?

    Reply
    • Hana says

      May 3, 2019 at 7:44 pm

      Thank you Monisha! Oh yes, just use almonds in the crust. Hope you like it :)

      Reply
  3. Shamani says

    November 13, 2019 at 1:56 pm

    hi i have agar strips instead of flakes or powder. How do i use it? or can i do away with it totally. Also what is an alternative to using pineapple dried or flowers as deco? Too much pineaaple might be sourish. Flowers…pollen ….err not so comfortable either. Thanks

    Reply
    • Hana says

      November 13, 2019 at 5:49 pm

      Hi Shamani, for 1tbsp agar flakes you will need 1/3 cup of agar strands. For decoration, you could pipe a little bit of cream on top, flaked coconut looks lovely too. To be honest it doesn’t really need much decoration it looks lovely as it is. Hope you like it :)

      Reply
      • Shamani says

        November 14, 2019 at 1:16 pm

        Thanks for your prompt reply, Hana. I have another query. I am also not comfortable with cinnamon either. Could you recommend something else I could use in place of that please? Thank you. I do have quite a broad spectrum of food intolerance unfortunately.

        Reply
      • Shamani says

        November 14, 2019 at 1:21 pm

        Thanks for your prompt reply, Hana. I have another query. I am also not comfortable with cinnamon either. Could you recommend something else I could use in place of that please? What would rose water turn out like? Thank you. I do have quite a broad spectrum of food intolerance unfortunately.

        Reply
        • Hana says

          November 14, 2019 at 8:25 pm

          Hi Shamani, you can happily leave the cinnamon out, it won’t affect the recipe much. Unless you’d like to add little ginger which could be nice here too. I’ve never tried rose water pineapple combination but have seen some recipes that they do so please feel free to try it :)

          Reply
      • Shamani says

        December 21, 2019 at 1:36 am

        Hi Hana, is that dried agar strands or wet? Also should I press them down ie compress them?
        Thanks.

        Reply
        • Hana says

          December 21, 2019 at 1:04 pm

          Hi Shamani, I only use agar flakes or powder in the dessert recipes, not strands. But I’ve just checked on the strands and you can cut them into 1 inch pieces and powder them in a spice grinder. I think that would be easier than using them as strands because they might take too long to dissolve. Then just use as in the recipe. If you use them as powder then 1tsp of agar powder = 1tbsp agar flakes. Hope this helps :)

          Reply
  4. Shamani says

    December 23, 2019 at 9:58 am

    Hi Hana, am going to try it soon. Last question: How many grams is a medium pineapple? For your recipe do u include the middle hard part as well? Thanks for your replies.

    Reply
    • Hana says

      December 23, 2019 at 11:48 am

      Hi Shamani, I’m sorry I don’t know the weight. Please just buy medium to large pineapple, blend it and then measure 2 cups to use in the recipe. I think I didn’t use the middle part, but it’s up to you, you can if you have a good blender, it will blend smooth.

      Reply
  5. Lili Pusztai says

    January 11, 2020 at 11:01 am

    Hello Hana,

    The dessert looks awesome.
    I would like to try but I only have agar powder.
    It is ok to use it instead of flakes?
    In the same amount?
    Thanks

    Reply
    • Hana says

      January 11, 2020 at 4:05 pm

      Hi Lili, thank you. Yes, you can use agar powder instead, but less amount. 1tsp of agar powder = 1tbsp agar flakes. Hope you like it :)

      Reply
      • Lili says

        January 12, 2020 at 7:42 am

        Oh, thank you very much.
        I’m sure everyone will love it. :)

        Reply
  6. Hazel says

    April 17, 2020 at 10:54 am

    Hi! If I wanted to use gelatin powder instead of agar powder how do I substitute?

    Reply
    • Hana says

      April 17, 2020 at 10:58 am

      Hi Hazel, 1tsp of agar powder sets 1 cup (240ml) of liquid. 1tbsp of agar flakes sets 1 cup (240ml) of liquid. Just follow the instructions on your gelatin powder packet. But I believe the substitutions are the same.

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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