Pineapple & Coconut Flan – Tatin Style
A tropical twist on the classic flan, combining caramelized pineapple filling with a fragrant coconut custard, all nestled in a crisp coconut shortcrust shell. Perfectly glossy and topped with a dried pineapple slice for a stunning finish.
Ingredients
🥥 Coconut Sweet Shortcrust Pastry
- 250 g unsalted butter
- 200 g icing sugar
- 50 g Philippine coconut flavor paste Sébalcé or similar
- 100 g eggs
- 500 g flour
- 30 g shredded coconut
🍍 Pineapple Tatin-Style Filling
- 540 g pineapple compote or "Tatin-style" pineapple filling
🍮 Coconut Custard Flan Base
- 875 g whole milk
- 125 g heavy cream 35% fat
- 80 g Philippine coconut flavor paste
- 120 g sugar
- 60 g egg yolks
- 100 g whole eggs
- 50 g hot-process pastry cream powder or cornstarch substitute
✨ For Finishing
- Neutral mirror glaze cold-use
- Shredded coconut for coating edges
- Dried pineapple slices for decoration
Instructions
Coconut Sweet Shortcrust Pastry
- In a stand mixer fitted with the paddle attachment, mix butter, icing sugar, eggs, coconut paste, flour, and shredded coconut on low speed until a homogeneous dough forms.
- Wrap and chill the dough in the refrigerator for at least 2 hours.
- Roll out the chilled dough to 2.5 mm thick. Line 10 lightly greased tart rings (8 cm in diameter) with the dough. Chill again briefly to firm up.
Pineapple Tatin Filling
- Distribute the pineapple filling evenly into the prepared pastry shells. Refrigerate while preparing the custard.
Coconut Flan Custard
- Bring the milk, coconut paste, and half the sugar to a boil.
- In a separate bowl, whisk the eggs, yolks, and remaining sugar until pale. Whisk in the pastry cream powder (or cornstarch).
- Temper the egg mixture by pouring in two-thirds of the hot coconut milk while stirring constantly.
- Return the mixture to the saucepan and cook, stirring continuously, until it comes to a boil. Maintain the boil for 1 minute.
- Immediately pour the hot custard over the pineapple filling in the tart shells.
- Let cool fully at room temperature, then bake at 170°C (340°F) for approximately 25 minutes.
Finishing
- Once baked and fully cooled, remove the tart rings.
- Brush the tops and edges with cold-use neutral mirror glaze.
- Gently press shredded coconut around the edges of each flan for a decorative coating.
- Top each flan with a dried pineapple slice for a refined tropical touch.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.