Bahamian Pineapple-Coconut Tart

Bahamian Pineapple-coconut Tart Recipe

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Vickie Parks


Tarts of all kinds are a traditional dessert throughout the Caribbean Islands, which derive from British trade ventures of a century or two ago that introduced the popular British Bakewell Tarts to Caribbean cooks. There are numerous versions of Caribbean tarts that largely depend on island preferences and availability of local fruits. This version is a favorite from the Bahamas, and it features a Bahamian favorite--coconut--with a touch of pineapple.


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8 or 9
15 Min
30 Min


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  • 1
    pastry for a 9-inch pie crust
  • 8 oz
    pineapple jam
  • 4 oz
  • 1/2 c
    granulated sugar
  • 2 large
  • 2 oz
    ground coconut (or 4 ounces fresh)
  • 1/4 c
    all-purpose flour
  • 1 Tbsp
    coconut rum (or vanilla extract or almond extract)

How to Make Bahamian Pineapple-Coconut Tart


  1. Preheat oven to 350°F.
  2. Roll pastry out thinly to form a square. Line bottom and sides of a 9-inch square cake pan with the pastry. Spread the jam over the pastry.
  3. Beat butter and sugar together. Gradually beat in eggs. Mix in coconut, flour, rum (or extract). Pour over the jam layer.
  4. Bake for 30 to 40 minutes or until the pastry is lightly golden.

Printable Recipe Card

About Bahamian Pineapple-Coconut Tart

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: Caribbean
Hashtags: #Tropical, #Bahamas

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