Coconut, pineapple, and macadamia nuts give this dessert's sweet and creamy filling a tropical flair. Sprinkle toasted coconut over the top for a finishing touch.

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Ingredients

Crust:

Filling:

Directions

Crust:

  • Set aside one cookie. In food processor, crush remaining cookies until crumbs are even in size. Add butter and sugar; pulse to blend. Press into a 9-inch tart pan. Refrigerate while making filling.

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Filling:

  • Combine pineapple and rum or juice in a small microwave-safe bowl. Microwave on HIGH power for 45 seconds. Let stand 5 minutes.

  • Meanwhile, heat cream in a small saucepan over medium-high heat just until bubbly around the edges, abut 3 minutes. Place chocolate in a bowl and pour hot cream over chocolate. Let stand 1 minute, then stir or whisk until smooth.

  • Drain pineapple (discarding liquid) and stir into chocolate mixture, along with nuts and 1/2 cup of the coconut. Spread into crust. Refrigerate 1-1/2 hours.

  • Combine topping mix, milk and vanilla in a medium-size bowl. Beat on low speed until blended, then on high for 4 minutes. Spread over chocolate mixture. Toast remaining 2 tablespoons coconut; sprinkle over tart. Crush remaining cookie; sprinkle over coconut and serve.

Nutrition Facts

275 calories; 19 g total fat; 37 mg cholesterol; 72 mg sodium. 26 g carbohydrates; 2 g protein;

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