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Tropical Fruit Coconut Tart

Tropical Fruit Coconut Tart

Tropical Fruit Coconut Tart


Makes 8 servings


1 cup cornflakes, crushed
1 can (3-1/2 ounces) sweetened flaked coconut
2 egg whites
1 can (15-1/4 ounces) pineapple chunks in juice, undrained
2 teaspoons cornstarch
2 packets sugar substitute or equivalent of 4 teaspoons sugar
1 teaspoon coconut extract (optional)
1 mango, peeled, pitted and thinly sliced
1 medium banana, thinly sliced


  1. Preheat oven to 425°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.
  2. Combine cornflakes, coconut and egg whites in medium bowl; toss gently until blended. Place mixture in prepared pan; press firmly to cover bottom and 1/2 inch up side of pan. Bake 8 minutes or until edge begins to brown. Cool completely on wire rack.
  3. Drain pineapple, reserving juice in small saucepan. Stir pineapple juice into cornstarch until smooth. Bring to a boil over high heat. Boil 1 minute, stirring constantly. Remove from heat; cool completely. Stir in sugar substitute and coconut extract, if desired.
  4. Combine pineapple, mango slices and banana slices in medium bowl. Spoon over baked crust; drizzle with pineapple juice mixture. Cover with plastic wrap; refrigerate 2 hours. Cut into 8 wedges.


The crust can be made 24 hours in advance, if desired.

Nutritional Information

Serving Size: 1 wedge
Fiber 2 g
Carbohydrate 25 g
Saturated Fat 4 g
Total Fat 4 g
Calories from Fat 25 %
Calories 139
Protein 2 g
Sodium 59 mg

Dietary Exchange

Fruit 1/2
Starch 1
Fat 1/2

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