Step 1

Preheat oven to 350 F (180 C).

Step 2

Add almond flour, shredded coconut, and coconut sugar to a bowl and whisk.

Step 3

Add coconut oil to a small bowl and add boiling water to melt it. Whisk to combine and then add ground chia seeds mixing well until a paste forms (<- chia egg).

Step 4

Mix almond flour mix with chia egg and knead until forming a dough like consistency.

Step 5

Add about a quarter of the dough to a mini tartlet pan and press in with your fingers until bottom and sides are covered. Repeat until 4 mini tartlet pans are covered.

Step 6

Bake for 10 minutes only. Almond flour burns easily and should only be baked for a short amount of time.

Step 7

Take out and let cool completely.

Step 8

In the meantime, peel half a pineapple and cut into about 1/2” pieces discarding the hard center of the pineapple using only the soft and sweet flesh.

Step 9

Fill tartlet crusts with pineapple chunks.

Step 10

Scoop out coconut cream from can, add honey and whisk to loosen up a little.

Step 11

Cover pineapple chunks with honey-sweetened coconut cream and sprinkle with coconut sugar.