Pina Colada Mini Tarts Recipe: Tropical Summer Dessert
This Pina Colada Mini Tarts recipe blends pineapple and coconut for a tropical summer dessert that’s easy, delicious, and perfect for parties or holidays!
Looking for a fun tropical treat that’s easy and delicious? These Pina Colada Mini Tarts are just what you need. They have a buttery crust, creamy coconut filling, and sweet pineapple on top. It’s a summer dessert you’ll want to make again and again! 🥥🌞
Whether you’re hosting a luau, planning a pool party, or just need something fun to brighten your day, this treat brings the vacation vibes home.
What is a Pina Colada Mini Tart?
This pina colada mini tarts recipe is inspired by the classic Pina Colada cocktail, known for its blend of pineapple and coconut flavors.
Each tart has a flaky homemade crust, a smooth coconut cream filling, and a caramelized pineapple slice on top. To finish, a sprinkle of toasted coconut adds the perfect tropical crunch. ☀️
Think of them as the perfect bite-sized version of your favorite island dessert! They make me feel like I’m laying on the beach when I eat them.
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Ingredients
You’ll need three sets of ingredients: for the crust, filling, and topping. Plus, you’ll want to have a 3 inch mini tart shells.
Tart shell:
- 1 cup unsalted butter, cold and cubed
- 3 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 2 egg yolks
- ¼ cup cold water
Coconut filling:
- ¼ cup coconut oil
- 1 (13.5 oz) can coconut milk (shaken)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 egg
- 4 egg yolks
- 3 tablespoons corn starch
- ¼ teaspoon salt
- ½ cup sugar
Topping:
- 2 cans pineapple slices in rings
- ¼ cup brown sugar
- 2 tablespoons dark rum (optional) can substitute pineapple juice for a non-alcoholic dessert
- ½ cup shredded coconut
Shop items used in this recipe below.
How to Make the Recipe
Step 1: Make the crust
In a food processor, combine butter, flour, sugar, and salt. Pulse until crumbly.
Add egg yolks and cold water. Blend until dough forms.
Wrap the dough in plastic and chill for 1 hour.
Step 2: Prepare the filling
Place coconut oil in a medium bowl and cover with a strainer. Set aside.
Heat coconut milk and vanilla in a saucepan over medium for about 10 minutes.
Add heavy cream and bring to a simmer.
In another bowl, whisk egg, yolks, corn starch, salt, and sugar until pale yellow.
Slowly pour the hot coconut cream over the egg mix, whisking constantly.
Return everything to the saucepan. Cook over medium-low, stirring for 2–3 minutes, until thick.
Strain with wire mesh strainer over the coconut oil and stir well. Cover with plastic wrap and chill.
Step 3: Bake the tart shells
Preheat oven to 325°F.
Roll dough ¼-inch thick and cut circles using a 4-inch cookie cutter.
Press into 3-inch tart pans and poke with a fork.
Bake for 20–25 minutes, until edges are lightly golden. Let cool.
Step 4: Toast the topping
Place pineapple rings on a baking sheet with parchment.
Mix brown sugar and rum. Brush each ring.
Broil for 5–7 minutes, until lightly caramelized.
Spread coconut flakes on another sheet and broil for 2–3 minutes. Watch closely!
Step 5: Assemble
Spoon coconut filling into tart shells.
Top each with ⅓ of a pineapple ring and a sprinkle of toasted coconut.
Now you have beautiful, tropical tarts ready to serve!
Best Places to Enjoy This Recipe
These mini tarts are great for all kinds of occasions:
- Pool parties and BBQs
- Summer birthdays
- Tropical-themed baby showers
- Hawaiian luau celebrations
- A sweet treat after a grilled dinner
- Dessert for a Mother’s Day brunch
- A fun addition to any picnic basket
They travel well and are always a hit!
Variations to Try
Want to mix things up? Try one of these fun ideas:
- Use mango slices instead of pineapple for a twist
- Swap the coconut milk for almond milk if needed
- Add a layer of white chocolate under the filling
- Turn them into tart bars in a 9×13 pan
- Add maraschino cherries on top for a classic cocktail vibe 🍒
These changes still keep the flavor summery and fun!
Can These Be Stored or Made Ahead?
Yes! You can store them in an airtight container in the fridge for up to 2 days.
However, for the best texture, it’s best to assemble just before serving. You can make the crust and filling ahead and keep them separate.
Freeze the unfilled tart shells if needed. Let them thaw before using.
Common Questions About the Pina Colada Mini Tarts Recipe
Can I make this recipe without rum?
Absolutely! The rum adds a little flavor, but the tarts are still delicious without it.
Is this a kid-friendly recipe?
Yes! Just skip the rum and your kids will love these sweet, fruity tarts.
Do I need tart pans?
They help with shape, but you can use muffin tins as an alternative.
Can I make it dairy-free?
Use dairy-free whipped cream and a non-dairy butter substitute. The coconut milk helps keep it creamy.
What makes this a good summer dessert?
The light coconut flavor, fresh pineapple, and chilled creamy filling make it perfect for hot days.
Pina Colada Mini Tarts Recipe
Ingredients
For the tart shell –
- 1 c unsalted butter cold and cut into cubes
- 3 c flour
- ½ c sugar
- ½ t salt
- 2 egg yolks
- ¼ c cold water
For the filling –
- ¼ c coconut oil
- 1 – 13.5 oz can coconut milk shaken well
- 1 t vanilla
- 1 c heavy cream
- 1 egg
- 4 egg yolks
- 3 T corn starch
- ¼ t salt
- ½ c sugar
For the topping –
- 2 cans pineapple slices rings
- ¼ c brown sugar
- 2 T dark rum
- ½ c flaked coconut
Instructions
- In a food processor, combine the butter, flour, sugar and salt. Pulse until combined and it appears crumbly.
- Add in the egg yolks and cold water and process just until the dough combines.
- Transfer the dough to a sheet of plastic wrap and wrap tightly. Chill for about an hour.
- Meanwhile, make the filling.
- Place the coconut oil in a medium bowl and cover with a fine mesh strainer. Set aside.
- In a large saucepan, combine the coconut milk and vanilla. Heat over medium for about 10 minutes or until mix is reduced to about 1 cups worth.
- Add in the heavy cream and bring to a simmer again.
- In another medium bowl, combine the egg, egg yolk, corn starch, salt and sugar.
- Whisk briskly for about a minute or until pale yellow in color.
- Once the coconut cream mixture is simmering, remove from the heat. Very slowly, pour over the egg mixture, whisking constantly to temper the eggs without curdling them.
- Once the mixtures are combined and thoroughly mixed, transfer the filling back to the saucepan and heat over medium low for an additional 2-3 minutes. Stir constantly until the mix thickens and leaves track marks from the whisk.
- Remove the filling from the heat and pour over the strainer into the coconut oil bowl. Press the curd through the strainer to remove any potential clumps or curdled egg pieces.
- Stir the mix very well to incorporate the oil.
- Cover with plastic wrap touching the surface and chill until set and ready to assemble the tarts.
- Preheat the oven to 325 degrees.
- Remove the shell dough from the fridge and roll out on a lightly floured work surface until about ¼ inch thick.
- Use a 4 inch round cookie cutter to cut as many rounds as possible. Save the scraps to reroll.
- Press the dough rounds into the 3 inch tart pans.
- Poke the dough with a fork several times to prevent bubbles in the dough.
- Place the tart pans on a baking sheet.
- Bake in the preheated oven for 20-25 minutes or just until starting to brown around the edges and the center is set. Allow to cool before removing from tart pans.
- For the topping – line a baking sheet with sides with a sheet of parchment. Spread out the pineapple rings with a little space between them.
- In a small bowl, combine the brown sugar and rum.
- Using a pastry brush, brush each pineapple ring with the rum mixture.
- Under the broil setting on the oven, bake for 5-7 minutes or until the rings are slightly browned and toasted. Allow to cool.
- On another baking sheet lined with parchment, spread the coconut flakes in an even layer.
- Under the broil setting on the oven, toast the coconut for 2-3 minutes or until slightly browned around the edges. Watch closely as it can brown quickly once it starts to go. Remove from the oven and allow to cool.
- To assemble – once all the components are ready, assemble the tarts.
- Scoop the curd into the tart shell. Top with a third of a pineapple ring and a sprinkling of toasted coconut.
Notes
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Conclusion + Call to Action
These Pina Colada Mini Tarts bring the best tropical flavors together in a fun, easy-to-make treat. With buttery crusts, creamy coconut filling, and juicy pineapple on top, they’re a guaranteed crowd-pleaser. 🍍🥥
Try this recipe for your next summer party or family weekend. Your guests (and kids!) will be asking for more.
If you loved this recipe, save it, share it, or tag me on social media when you try it. Let’s make everyday sweet, simple, and special! 💛
More Fun Summer Treats you’ll love:
- Key Lime Mini Cheesecakes
- Mixed Berry Tiramisu
- Heaven on Earth Cake
- S’mores Rice Krispies
- Lemon Cake Balls
- Chocolate Hummus Recipe
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Hi there!
I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…
