Caribbean Green Living

Caramelize that pineapple:
1 In a large non-stick frying pan, sprinkle in the coconut sugar and pour in the pineapple juice (from the can) plus a splash of water. Bring it to a simmer. Add six pineapple rings and cook until golden on both sides and the syrup is thickened. Turn them gently and swirl them in the syrup occasionally. Once golden and sticky, remove from heat and let cool completely.
Make the filling:
3 Whisk together the desiccated coconut, cassava flour, vanilla paste, and oat milk into a light, spoonable batter.
Layer your filo:
5 Lay out one sheet, brush with olive oil, grate a little fresh nutmeg on top, and repeat until all three sheets are stacked. Then cut into 6 squares.
Assemble the tartlets:
7 Spoon a little of the batter into the center of each square, top with a caramelized pineapple ring, and gently fold the filo edges around the fruit (no need to be perfect—it’s meant to look rustic and relaxed). Place on a lightly oiled baking tray. Sprinkle with extra coconut and spoon on any leftover syrup from the pan.
Bake to golden perfection:
9 Preheat the oven to 180°C / 350°F / Gas 4. Bake on the bottom rack for 20 minutes, no more, no less!
Serve it up:
11 Top each tartlet with a cherry and a drizzle of its syrup. Serve warm with a scoop of coconut yogurt or a scoop of vanilla ice cream for that ultimate island dessert vibe.