These pastry-free pineapple and coconut tartlets are ideal for those with gluten intolerance. The combination of sweet pineapple and creamy coconut produces a light and delicious dessert.
Ingredients
Preparation
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Preheat the oven to 180°C.
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In a salad bowl, mix the coconut milk, eggs, coconut sugar and vanilla extract.
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Divide the pineapple pieces into tartlet molds.
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Pour the coconut milk mixture on top, then sprinkle with grated coconut.
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Bake for 20-25 minutes until the tartlets are golden brown.
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Let cool before serving.
Gluten-free pineapple and coconut tartlet, Seychelles recipe
