Piña Colada cocktails typically include rum; we’ve incorporated this element in a spiced syrup. Omit the rum in the syrup to make this Piña Colanda tart halal-friendly. 

Piña Colada tart

Serves 6-8 

Ingredients

For the coconut biscuit base: 

200g Tennis biscuits, finely crushed
½ cup desiccated coconut, toasted
½ cup (125g) butter, melted 

For the pineapple custard filling: 

⅓ cup lemon juice
6 extra-large eggs
¼ cup (60ml) sugar
1 small can (165ml) coconut cream
1 can (375g) condensed milk
2 tsp pineapple essence
1 can (380g) ideal milk 

For the rum spiced syrup: 

¼ cup packed treacle sugar
½ cup hot water
1 clove
1 whole star anise
½ cinnamon stick
Pinch of ground nutmeg
¼ tsp allspice
½ tsp vanilla extract
2 Tbsp gold rum (optional) 

For the coconut cream topping: 

2 small cans (165ml each) coconut cream, refrigerated overnight
20g edible flowers 

 Method

1. Combine biscuits, coconut and butter to create a soft crumb. 
2. Grease and line the base of a 25cm loose-bottom cake tin. 
3. Evenly press crumb into the base and about 4-5cm up the sides. Chill until needed.
4. Preheat oven to 160°C.
5. Add lemon juice, eggs, sugar, coconut cream, condensed milk ideal milk and pineapple essence, blend until smooth. 
6. Pour filling into a tart tin. Bake for 30-45 minutes, until the middle has a slight wobble and the sides are set. 
7. Remove and cool completely. Refrigerate overnight, or for at least 6 hours.
8. Place the syrup ingredients in a pot over high heat. Stir to dissolve the sugar.
9. Lower heat and simmer until reduced by half, about 5 minutes. Strain and cool.
10. Scoop the solid coconut cream out of the can. (You can save the leftover liquid for cooking or drinks.) Whisk the cream to stiff peaks. 
11. To serve, dollop cream onto the tart, drizzle with spiced syrup and decorate with edible flowers.

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

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