This pineapple fridge tart is a dream
With the weather heating up nicely, what could be better than a refreshing fridge tart for your next braai? This pineapple-and-coconut creation could not be any easier.
Pineapple fridge tart
Serves 8
Preparation: 15 minutes, plus 3 hours’ setting time
Cooking: 5 minutes
Preparation: 15 minutes, plus 3 hours’ setting time
Cooking: 5 minutes
Ingredients:
- 1 x 440 g can Woolies Pineapple Pieces
- 80 g Woolworths Pineapple-flavoured Jelly
- 1 x 380 g can Ideal milk (evaporated milk), chilled overnight
- 2 x 200 g packets Tennis biscuits
- Coconut flakes, for serving
- 1 x 115 g tub Woolworths Granadilla Pulp, for serving
Method:
- Drain the pineapple juice into a saucepan, place over a medium heat and add the jelly to the juice. Stir until the jelly has dissolved. Remove from the heat and allow to cool.
- Pour the Ideal Milk into a bowl and beat until doubled in size and light and fluffy. Pour the cooled jelly mixture into the Ideal Milk in batches, folding in between each addition.
- Once mixed, add the crushed pineapple and gently fold in.
- Layer the Tennis biscuits closely together in a rectangular dish until the base is covered. Pour some of the mixture over the biscuits. Repeat the layers. Sprinkle with coconut flakes and chill to set for 2 hours. Serve drizzled with granadilla pulp.
Getting in the mood for a braai?