Pineapple Coconut Bites Recipe

Pineapple Coconut Bites

These small, fruity bites will become a favorite in your home. At only 100 calories, go ahead, have two!

Pineapple Coconut Bites
Serves 20
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
  2. 1 1/4 cups canned crushed pineapple, slightly drained
  3. 1 tablespoon honey
  4. 1 tablespoon cornstarch
  5. DOUGH
  6. 1/2 cup almonds
  7. 6 tablespoons confectioners' sugar
  8. 1/2 cup whole-wheat pastry flour
  9. 1/4 cup all-purpose flour
  10. 1/4 cup unsalted cold butter
  11. 3 tablespoons Olive Crush Aceite Nueve (California Unfiltered Arbequina) Extra Virgin Olive Oil
  12. 2 tablespoons unsweetened shredded coconut
  13. 1 tablespoon cornstarch
  14. 1/2 teaspoon salt
  15. 1/2 teaspoon vanilla extract
To prepare filling
  1. Spoon pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.
To prepare dough
  1. Meanwhile, process almonds in a food processor until finely ground. Add confectioners’ sugar; process to combine.
  2. Add whole-wheat pastry flour and all-purpose flour; process to combine.
  3. Drop butter by the tablespoon through the feed tube, processing briefly after each addition.
  4. Add oil and pulse once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, fine meal, but will hold together if pressed.
  5. Reserve a scant 1/2 cup of tart dough to use as crumbled topping.
  6. Preheat oven to 350°F. Line mini muffin pans with 20 paper cups.
  7. Drop a scant tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust. Spoon 1 1/2 to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs.
  8. Bake until the topping is golden brown and the crust is cooked through (watch carefully toward the end and move the pan to the bottom rack if the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.
  1. Equipment: Two 12-cup mini muffin pans and mini muffin paper cups
Adapted from
Adapted from
The Olive Crush

Products Used In This Recipe

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