Best 3 Diabetic Pineapple Coconut Tart Recipes

If you have diabetes but still crave something sweet and delicious, look no further than the diabetic pineapple coconut tart. This delectable treat offers a delightful blend of tropical flavors, with a flaky crust, creamy pineapple filling, and a sprinkle of toasted coconut. It's a perfect balance of sweetness and tanginess, and it's surprisingly easy to make. So gather your ingredients and preheat your oven, because it's time to embark on a culinary journey that will satisfy your sweet tooth without sacrificing your health.

Check out the recipes below so you can choose the best recipe for yourself!

PINEAPPLE COCONUT PIE

Pineapple Coconut Pie image

MY DAUGHTER introduced me to several recipes that are low in sugar after I found out I have diabetes. This was one of them, and it's become one of my favorite desserts. I enjoy making this pie and baking other treats for my daughters, 10 grandchildren and 19 great-grandchildren. -Elsie Wilson, Freeman, Missouri

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup sweetened shredded coconut
1 can (8 ounces) unsweetened crushed pineapple, drained
1 pastry shell (9 inches), baked
Whipped topping, optional

Steps:

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until thickened. Stir in coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.

Nutrition Facts : Calories 227 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

PINEAPPLE CREAM PIE (DIABETIC)

Pineapple Cream Pie (Diabetic) image

This wonderful pie is just too good for words! I think it's the sour cream that adds so much richness without overpowering. I got this recipe from a junior high school cook I work with. She brought this pie to a get together and I JUST HAD to have the recipe! So smooth, creamy and sweet, it does not taste diabetic! I love this pie!

Provided by Theresa P

Categories Pie

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 (20 ounce) can crushed pineapple in juice (drained)
1 (1 ounce) package sugar-free instant vanilla pudding mix (4 serving size)
1 cup sour cream (low fat works fine)
1 teaspoon Splenda sugar substitute or 1 teaspoon Equal sugar substitute
1 -9 inch graham cracker pie crust
1 (8 ounce) carton whipped topping (low fat or fat free works fine)

Steps:

Mix all ingredients until well combined.
Pour into graham cracker crust.
Spread whipped topping on top of pie to cover.
Chill until se .
Serve and enjoy!

Nutrition Facts : Calories 256.1, Fat 17.6, SaturatedFat 10.2, Cholesterol 50.3, Sodium 108.9, Carbohydrate 24, Fiber 0.8, Sugar 20.1, Protein 2.7

PINEAPPLE COCONUT HAWAIIAN TARTS

Pineapple Coconut Hawaiian Tarts image

These are SO addicting! you won't be able to stop eating them! The crust is VerY good. The whole recipe is very easy as an added bonus.

Provided by swimmer175

Categories Tarts

Time 55m

Yield 20-24 tarts, 20-24 serving(s)

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) jar pineapple preserves
1/2 cup white sugar
1 egg
1 1/2 cups flaked coconut
1/3 cup powdered sugar, for decorating

Steps:

Preheat oven to 350 degrees.
In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms.
Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
In each cup, put 1 teaspoon of pineapple preserves.
In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts.
Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden.
Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 224.8, Fat 11.4, SaturatedFat 7.5, Cholesterol 35, Sodium 87, Carbohydrate 29.5, Fiber 0.7, Sugar 17.8, Protein 1.8

Tips:

Choosing ripe pineapple is essential for the best flavor. Look for pineapples with a deep golden-yellow color and a slightly sweet aroma.
Fresh or unsweetened canned coconut can be used in this recipe. If using canned coconut, drain and rinse it thoroughly before using.
To make a gluten-free tart, use a gluten-free pie crust mix or make your own gluten-free crust.
Serve the tart chilled or at room temperature.

Conclusion:

This diabetic-friendly pineapple coconut tart is a delicious and refreshing dessert that's perfect for any occasion. With its creamy coconut filling and sweet pineapple topping, it's sure to be a hit with everyone. Plus, it's low in carbs and sugar, making it a guilt-free treat. So next time you're looking for a sweet and satisfying dessert, give this pineapple coconut tart a try. You won't be disappointed.