Tropical Pineapple and Coconut Pies
with Zesty Whipped Creme Fraiche and Salted Caramel | Perfect for sharing
- Cereals containing gluten
- Milk
Serve up a treat with these Tropical Pineapple and Coconut Pies, filled with a delicious combination of pineapple and salted caramel. Dollop over hand-whipped creme fraiche infused with the tropical flavours of lime and coconut, and finish with a drizzle of salted caramel sauce. Perfect for sharing with friends and family whilst watching the Wimbledon matches.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten)
1 unit(s)
Lime
1 tin(s)
Pineapple Rings
15 grams
Desiccated Coconut
80 grams
Salted Caramel Sauce
(Contains: Milk)
150 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
4 tsp
Sugar
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
b) Zest and cut the lime into wedges.
c) Remove the pineapple from the tin, cut into small chunks and add to a medium bowl. Stir three quarters of the desiccated coconut and three quarters of the caramel sauce into the bowl.
d) Unroll the puff pastry, keeping the baking paper underneath. Slice into 4 equal rectangles. Transfer the pastry and baking paper to a baking tray.
a) On each pastry rectangle, place the pineapple mixture vertically in a long strip, just off-centre, leaving a 1cm gap at the top and bottom. Brush a little water along the sides of each rectangle.
b) To form your pies, fold the pastry lengthways over the filling. Press down lightly with a fork over the seam to secure. Brush the top of each pie with a little water and sprinkle over 2 tsp sugar.
c) Make a few small slits over the top of the pastry to allow the steam to escape.
d) Bake on the middle shelf of the oven until puffed and golden, 12-15 mins. TIP: Rotate the baking tray halfway through baking to give your pies an even, golden colour.
a) Meanwhile, mix the creme fraiche, lime zest and 2 tsp sugar in a medium bowl. Whisk until thick, 1-2 mins.
b) When baked, remove the pies from the oven and allow to cool slightly, 5-10 mins. Drizzle over the remaining salted caramel sauce and sprinkle over the remaining desiccated coconut.
c) Serve the pies, warm or cold, with a dollop of zesty creme fraiche and a squeeze of lime.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found these pies deliciously tropical, with a tangy pineapple and coconut combination complemented by salted caramel.
- Ease of prep: Customers praised the simplicity, noting these pies were quick and easy to assemble.
- Suggestions: Consider blending the pineapple for a smoother filling, and add extra caramel sauce for more depth of flavour.
- Next-day meals: Several reviewers mentioned the pies kept well for a few days, making great leftovers.
- Serving ideas: Try serving with ice cream instead of crème fraîche, or make smaller, bite-sized versions for a less sweet treat.
