Pineapple Fridge Tart
This tropical fridge tart combines a golden coconut crust with a creamy pineapple filling and a rich caramel sauce. The toasted coconut base gives a chewy crunch, while the pineapple and cream mixture adds a light, fruity sweetness. Finished with buttery caramel, it’s a refreshing dessert that balances richness with a burst of citrus and tropical fruit.
| Cuisine | South African |
| Category | Dessert |
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Chilling Time | 3 hours |
| Total Time | 3 hours 45 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
| Published | 8/24/2025 |
Instructions
- 1
Preheat oven to 180°C. Mix coconut, egg whites, and honey together. Press into a greased 21cm tart dish and bake for 20 minutes or until golden. Allow to cool completely.
- 2
Beat cream cheese, drained pineapple, caster sugar, and lemon juice until smooth. Fold in whipped cream. Spoon into the cooled tart shell and chill for several hours or overnight.
- 3
For the sauce, melt butter in a saucepan. Add muscovado sugar and stir until dissolved. Slowly whisk in cream and cook gently for about 10 minutes until glossy. Stir in vanilla and salt, adjust to taste, then cool before drizzling over the tart or serving separately.
Nutrition Information
| Calories | 435 |
| Protein | 5g |
| Carbohydrates | 52g |
| Total Fat | 24g |
| Saturated Fat | 15g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 6g |
| Trans Fat | 0g |
| Cholesterol | 65mg |
| Sodium | 180mg |
| Potassium | 210mg |
| Fiber | 3g |
| Sugar | 42g |
| Vitamin A | 520IU |
| Vitamin C | 7mg |
| Calcium | 90mg |
| Iron | 1mg |
Recipe Notes
The coconut crust bakes to a chewy, macaroon-like texture; press it down firmly in the tin so it holds together when sliced.
Draining the pineapple well is essential to avoid a runny filling; you can even press lightly with paper towels.
Lemon juice brightens the filling and balances the sweetness of the pineapple and caramel sauce.
Muscovado sugar gives the caramel its deep molasses flavour, but light brown sugar can be used in a pinch.
This tart tastes best chilled overnight, allowing the filling to firm up and the flavours to settle.
Leftover caramel sauce keeps for up to a month in the fridge—warm slightly before serving with pancakes, ice cream, or fresh fruit.
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