- 1 C Coconut Flour
- 1 C GF All-Purpose Flour
- 1/2 C Sugar
- 1 tsp Salt
- 1/2 C Coconut Oil, room temperature
- 2 Tbsp Coconut Milk
- 1 tsp Rum Extract
- 2 C Pineapple Chunks, fresh or canned - juice drained off
- 3 Tbsp Sugar
- 2 Tbsp Cornstarch
- 1 tsp Vanilla
- 1 tsp Lemon Juice
- 1 C Powdered Sugar
- 1/4 C Coconut Milk
- 1/4 tsp Rum Extract
- 1/4 C Shredded Coconut
Preheat oven to 350 degrees.
In a large bowl, combine flours, 1/2 C Sugar, and salt. Stir until well combined. Using a fork, work coconut oil into the flour mixture. It will be kind of lumpy but still a bit dry. Add 2 Tbsp coconut milk and rum extract. Mix until it forms a kind of dry, crumbly dough. Divide dough. Press 2/3 of the dough into a 13x4 tart pan. Cover the bottom and sides with dough. Cover with plastic wrap and refrigerate. Also cover the remaining dough and refrigerate both for 30 minutes.
While the dough is chilling, make the pineapple filling. Using an immersion blender, puree the pineapple chunks. Add the sugar, cornstarch, vanilla and lemon juice. Stir well. Let sit at room temperature until dough is ready.
Pour pineapple filling on top of chilled dough. Top with remaining dough, which should be crumbly like streusel.
Bake for 40-45 minutes until golden brown. Let cool completely in pan.
While oven is still warm, toast the 1/4 C of coconut. Spread coconut on a cookie sheet and bake for 5-7 minutes at 350. Stir once or twice to prevent burning. Set aside to cool
Mix the topping in a small bowl. Drizzle over the tart. Top with shredded coconut. Slice and serve.
Store in an airtight container at room temperature.