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–+ servings

Pina Colada Pineapple Tarte Tatin

5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients
  

  • 1 Puff Pastry
  • ½ cup brown sugar
  • 3 tablespoon salted butter
  • 3 tablespoon coconut milk
  • 2 tablespoon rum chata you can subsititute this for any rum
  • ½ pineapple diced up
  • ½ cup shredded coconut

Instructions
 

  • In a cast iron skillet melt together your butter and sugar until bubbly and fluffy.
  • Add your coconut milk and rum and immediatly take off the heat.
  • In your skillet, Layer your pineapples in a desired pattern of your choice, over your caramel.
  • Sprinkle your shredded coconut evenly ontop of your pineapples.
  • roll out your puff pastry and use a fork to poke multiple holes in it.
  • Place your puff pastry over your pineapples, tucking in your edges.
  • still leaving your pastry in your skillet, Bake your pastry at 375 degrees for 45 minutes.
  • Take out and let your pastry compleatly rest
  • place a large plater over your skillet and flip over to release your pastry.
  • Serve warm with some coconut ice cream and an extra splash of rum chata on top.
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