This tart is similar to a coconut cream pie with pineapple added to it. A member of my family was recently diagnosed as a diabetic. He was missing his sweets so badly that I created this tart just for him. He loved it, and when he had his second slice, the next day after lunch (he NEVER eats dessert at lunch,) he said, “D@mn, that’s a good pie! I believe it’s even better on the second day.” Made my heart sooooo happy!
7sugar-free oatmeal cookies, 3 inch
3 Tbspsalted butter
1 pkgcream cheese, softened
1 sm. can(s)pineapple tidbits in juice (or 2 individual snack cups,) drained, juice reserved
1/2 ofreserved juice
1 sm. boxsugar-free vanilla pudding
1/4 cshredded coconut
How to Make DIABETIC PINEAPPLE COCONUT TART
- Preheat oven to 375 degrees F.
- Place cookies in a plastic zipper bag and crush into fine crumbs with a mallet or the bottom of a heavy pan.
- In a medium size bowl, melt butter in microwave (about 15 to 20 seconds.)
- Add crumbs to melted butter; mix well.
- Press crumb mixture into bottom and up the side of 7 inch tart pan with removable bottom (or may use small springform pan. Place pan on baking sheet first for easier handling.)
- Bake crust in preheated oven for 5 to 7 minutes. Remove from oven and let cool for 10 minutes.
- Beat cream cheese until light and fluffy.
- Add reserved juice; beat until well combined.
- Add pudding mix; beat until well combined. (If too thick, add a little more juice.)
- Add pineapple; beat until just combined, then stir in the coconut.
- Pour into cooled crust, smoothing out to carefully touch sides of crust.
- Refrigerate for at least one hour before serving. Cover and refrigerate any leftovers.