There’s nothing quite like the flavor of a classic Piña Colada to transport you to a tropical paradise. Imagine capturing that deliciously refreshing taste in a creamy, decadent tart. This Piña Colada tart is an absolute crowd-pleaser, combining the rich flavors of toasted coconut, a buttery graham cracker crust, and a smooth, creamy filling with crushed pineapple, crunchy pecans, and sweet maraschino cherries. Perfect for summer gatherings or a special treat any time of the year, this tart is a must-try for any dessert lover.
Ingredients
Before diving into the preparation, let’s take a closer look at the ingredients that make this tart so special:
1/2 cup shredded coconut: Toasted to bring out a deep, nutty flavor that complements the tropical theme.
2 cups crushed graham crackers: The base of our crust, providing a sweet and slightly crunchy foundation.
1/3 cup butter, melted: Acts as a binder for the graham cracker crumbs, ensuring the crust holds together.
2 (8 ounce) packages cream cheese, softened: Forms the creamy base of the filling, adding richness and a slight tang.
1 cup cream of coconut: Adds sweetness and a concentrated coconut flavor.
1 teaspoon rum-flavored extract: Mimics the traditional rum in a Piña Colada, enhancing the overall flavor profile.
1 (8 ounce) container frozen whipped topping, thawed: Lightens the filling, making it airy and smooth.
1 (8 ounce) can crushed pineapple, drained: Adds a juicy, fruity element that balances the creaminess.
1/2 cup maraschino cherries, chopped: Provides a pop of color and a sweet-tart contrast.
1/2 cup chopped pecans: Adds crunch and a nutty flavor, complementing the other ingredients.
Equipment Needed
To ensure a smooth cooking experience, gather the following equipment:
Measuring cups and spoons
