This creamy pineapple and coconut – gluten-free pie is a light and refreshing dessert, easy to prepare and impressive for you to serve on any occasion. Pineapple and coconut give this pie a fabulous tropical flavor!
PINEAPPLE AND COCONUT PIE - GLUTEN FREE
I love this pineapple and coconut pie because the mixture has a citrusy, refreshing flavor that is very light. This is one of my favorite desserts and is also perfect for completing a summer meal! Because of the pineapple, it is an ideal choice for Sunday lunch dessert, as it helps a lot in digestion!
INGREDIENTS FOR PINEAPPLE PIE RECIPE
In this recipe we will prepare a pineapple and coconut pie – gluten-free which is a delight and super functional. We will use:
INGREDIENTS FOR GLUTEN-FREE PIE DOUGH:
- Coconut flour – Coconut flour is super rich and tends to absorb a lot of water. This also depends a lot on the brand of coconut flour you are using, if it is a residue from coconut milk, it absorbs less liquid than the flour purchased. Therefore, it is important to see the point of the dough and whether you need to add a little more liquid or not. See my recipe on how to make Homemade Coconut Flour.
- Flaxseed flour – You can use golden or brown flaxseed. Flaxseed flour is also high in fiber, but it's also a plant source of omega-3s, so for vegans it's super interesting.
- Potato starch – gluten-free flour helps in lightness, crispness and gives alloy, forming a great structure.
- Coconut sugar – You can use another type of sugar, but coconut sugar contains inulin which is a type of fiber and also helps reduce the glycemic index of the recipe.
- Egg – Helps in the alloy and adds moisture to the dough, before use, bring the egg to room temperature.
- Coconut oil – Helps bind the dough, I used melted coconut oil.
- Water – As needed. Add very little and if you feel the need, add more. If the dough is still a little dry in some parts, then put a little water and mix again until you give the point.
ATTENTION: The quantities of the ingredients are described in detail at the bottom of the page on the Recipe Card. Here I explain the ingredients of the recipe and their functions or substitutions. Keep reading to the end to see the full recipe!
Vegan Cheesecake With Red Fruits
INGREDIENTS FOR THE FILLING OFTHE GLUTEN-FREE PIE:
Pineapple – It is the main ingredient of this dessert, but did you know that pineapple improves digestion and is anti-inflammatory? It is rich in bromelain, an enzyme that is mainly found in the kernel of this fruit, so it is important that you use the pineapple kernel to have these benefits.
White raisins – They serve to sweeten the pineapple pie, because then we do not use any type of sugar. But, if the pineapple is very sweet, you do not even need to use anything to sweeten it. Other suggestions for sweetening pineapple pie are: demerara sugar, brown sugar, cane molasses or whatever you prefer.
Cinnamon – It's optional. You can also use ginger, lemongrass, cloves, in short, anything you want, that gives a little flavor or you can also choose to do without. If you are going to use ginger, the advantage of it is that it will also help with digestion.
Coconut cream or coconut butter – Coconut cream is the fat in coconut milk. When you make coconut milk, after cooling, it accumulates this cream on top. Just the milk of a coconut will be enough for the cream needed for this recipe. See my recipe for how to make homemade coconut milk. The butter is made with the pulp beaten until it becomes a butter. See below for how. Coconut butter is different from coconut oil, so you can't replace cream or butter with coconut oil. However, if you don't have the coconut butter, you can use some well concentrated coconut milk to give it flavor and it will thicken a little, but you should dry the pineapple very well.
HOW TO MAKE COCONUT BUTTER CASEIRA?
To make whole coconut butter, it's pretty simple!
Take the dried coconut pulp, grate it well, and dry it in the oven (very low temperature (about 70 ̊ C-100 ̊ C), it should not burn or toast, just dehydrate even).
However, if you prefer, you can also use grated dried coconut sold in the market (but it should only contain grated dried coconut in the ingredients). Then take it to the processor or blender (if it's hot, it will process better!).
This process will take time, and can be cumbersome for your utensil, so do it slowly. If necessary, add a little coconut oil to process better (do not use water, or it will reduce the shelf life of the butter). When it forms a very smooth cream, it's ready!
The shelf life of homemade coconut butter will be about 1 month at room temperature, but don't forget to use a sterilized airtight glass jar!
HOW TO MAKE PINEAPPLE AND COCONUT PIE – GLUTEN-FREE
This pineapple and coconut pie recipe – gluten-free is delicious and super easy to make at home.
TO MAKE PINEAPPLE PIE DOUGH:
Mix all the dry ingredients: Start by placing the flours in a bowl, coconut flour, flaxseed flour, starch and coconut sugar. Mix until all the flours are joined.
Add the liquid ingredients: Add the egg and coconut oil, here you do not need to have any specific order, put the two together and mix the dough well until it is all homogeneous. However, if you feel the need, you can add a little water or even another egg in the preparation, as coconut flour tends to absorb a lot of water. In my dough, I used the Homemade Coconut Flour (residue of Coconut Milk) and I needed to add a little water to give point. If you use the flour you bought, you might need a little more, so that's why it's nice for us to actually see the point of the dough and see if you need to put a little more liquid or not. When the dough is already all homogeneous and detaching from the hands, it will be ready!
Open the dough directly into the pan: I used a 25 cm pie shape, if you use a shape that has the edge high, put the dough rising up to about a third of it, because this pie should be more razinha. Use a fork to pierce the bottom in some spots. So the dough doesn't rise while baking, you can line the pineapple pie with crumpled parchment paper and put beans on top. This is optional.
Bake: Take the pineapple pie to bake in a preheated oven at 180 ̊C until lightly golden, around 15 minutes. Let it cool before putting the filling.
TO MAKE THE FILLING OF PINEAPPLE PIE:
Now let's prepare the filling of the pineapple pie. In this filling we will use chopped pineapple, white raisins and coconut cream or butter. The filling of this pineapple pie does not contain any kind of sugar, because we will sweeten this pineapple pie with the fruit itself and so we will make it super healthy!
Cook the pineapple: Take the pineapple, raisins and cinnamon to cook in a saucepan. Close with the lid and cook a little, about 10 minutes over medium heat, so the pineapple will release enough water and we will not need to add any water. Then remove the lid and cook for another 5 minutes to evaporate some of the liquid.
Beat the pineapple with butter or coconut cream: With the pineapple still hot, take everything to the processor or blender, and add the coconut butter/cream. Beat a little, just for this filling to be creamy. The difference when beating the pineapple in the blender and processor, is that in the blender the cream will be very smooth, and in the processor the cream still gets a few pieces of pineapple. You can choose the consistency you prefer.
Fill the pie: Remove the pineapple pie from the pan for a serving dish, the dough of this pie is very dry, so it comes out quite easily from the shape. Cover the pie with the filling and take to the refrigerator. The time will depend on the consistency of the filling, between 30 minutes to 8 hours. See my tips on the filling.
Finalize: After cooled and when the pineapple pie is firm, finish with coconut whipped cream. You can use a coconut whipped cream bought at the market or see my recipe for how to make Coconut Chantilly at home.
FILLING TIPS FOR PINEAPPLE PIE
The cooling time of the filling will vary from 30 minutes to 8 hours, this depends on how long you cooked the pineapple and if it really got very dry. This also depends on the consistency you're looking for, creamier or more pasty with pineapple chunks.
If the pineapple was very dry after cooking it, and if when hitting a processor turned into a paste (like puree) still with pieces of pineapple, then yes, 30 minutes in the refrigerator will be enough. But, if when cooking the pineapple, you did not let it dry enough (as I did, you can see in the video) and beat the pineapple in the blender to become a smooth cream, the cooling time can take up to 8 hours for the pineapple pie to take firm.
STORAGE OF PINEAPPLE PIE
The leftovers of the pineapple pie can be covered and refrigerated for up to 4 days. However, you can also freeze the pie if you prefer. But as it is super light and delicious, I guarantee you that there will be nothing left to freeze!
To freezer:
Simply cut the pineapple pie (without whipped cream) into slices and store the leftovers in an airtight container in the freezer. The slices last up to 2 months in the freezer – perfect for when you need a quick dessert!
To defrost, you can put a slice in the refrigerator the night before. Or you can also let a slice sit on the kitchen counter for about 30 minutes. Once it's thawed, have a good appetite!
Pineapple and Coconut Pie – Gluten Free
EQUIPMENT
- Pie shape (25cm)
- Large bowl
- Medium pot
- Spatula
- Blender
- Kitchen Scale
MAKINGS
Pasta Ingredients:
- 140 g (2 cups) coconut flour
- 40 g (<>/<> cup) potato starch
- 50 g (<>/<> cup) flaxseed flour
- 40 g (4 tablespoons) coconut sugar, or another of your choice
- 30 g (2 tablespoons) coconut oil
- 1 egg
- Water as needed
Filling ingredients
- 450 g (<>/<> unit) pineapple, chopped
- 70 g (70/<> cup) white raisin, (or <>g demerara sugar (<>/<> cup)
- 3 g (1 teaspoon) cinnamon, *optional
- 130 g (<>/<> cup) coconut butter or coconut cream/fat, *not the oil, it's the butter, made with the pulp of the dried coconut or cream which is the hard part accumulated on top of the homemade coconut milk
Cover:
- 1 coconut whipped cream recipe, *optional
INSTRUCTIONS
DOUGH:
- In a large bowl, mix well all the dry ingredients.140 g (2 cups) coconut flour,40 g (<>/<> cup) potato starch,50 g (<>/<> cup) flaxseed flour,40 g (4 tablespoons) coconut sugar
- Add the coconut oil, the egg and mix well. If necessary, add a little water to get to the correct point. The dough should be homogeneous and without sticking to the hands.30 g (2 tablespoons) coconut oil,1 egg,Water
- Distribute the dough in a removable bottom shape (I used 25 cm shape), rising a little on the sides.
- Bake in a preheated oven at 180 ̊ C until slightly golden, around 15 minutes.
FILLING:
- Take the pineapple with all the ingredients except the coconut butter/cream to cook in a saucepan. Let it cook for about 15 minutes (cook 10 minutes covered and about 5 uncovered to dry the pineapple).450 g (<>/<> unit) pineapple,70 g (<>/<> cup) white raisins,3 g (1 teaspoon) cinnamon
- With the pineapple still hot, take everything to the processor or blender, and add the coconut butter. Beat in a blender until a smooth cream or in the processor, if you prefer the cream still with pieces of pineapple.130 g (<>/<> cup) coconut butter or coconut cream/fat
- Cover the pie dough with the filling and bring to ice for 30 minutes or up to 8 hours, then serve. (See my tips on the blog or in the note.)
- If you prefer, you can use whipped cream for topping and garnish with pieces of pineapple.