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Frozen banana breakfast tart with pineapple and coconut

We could never say ‘no’ to dessert for breakfast, especially when it’s filled with the sweet tropical flavours of this frozen banana breakfast tart with shaved pineapple and coconut.

SERVES 8 // COOKING TIME 35 min, plus 4 hours freeze time

For the base
1 cup desiccated coconut
1 cup oats
½ cup almond butter
¼ cup honey
1 tsp vanilla essence
For the filling
3 chopped and frozen bananas
1 chopped and frozen pineapple
1 cup coconut milk
To serve
½ pineapple, shaved
¼ cup shaved coconut
1 tbsp desiccated coconut

For the base
1. In a bowl, combine all the ingredients.
2. Press the mixture into a 20 cm cake tin and freeze for 1 hour.
For the filling
1. In a food processor, blend all the ingredients.
2. Pour on to the base and freeze for 3 hours, until set.
To serve
1. Decorate the tart with the pineapple and coconut, and serve immediately.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/

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