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.

SHOP THE RECIPE

Pineapple fridge tart

Serves 8 
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:

  1. 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.
  2. 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. 
  3. Once mixed, add the crushed pineapple and gently fold in. 
  4. 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. 

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