Are you looking for mouthwatering and delicious Hawaiian pineapple dessert recipe? Try this Hawaiian Pineapple Tarts recipe. It’s sure to delight your whole family! Scroll down for the full recipe!
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I’m hooked on Hawaiian desserts right now. My family has been baking up a storm this year trying to transport ourselves to our favorite Hawaiian restaurants.We’ve made Chocolate Haupia Pie to remind ourselves of Ted’s Bakery on Oahu. And the kids insisted we make Dole Whip just like they do at Dole Plantation. And we all agreed we needed to make these Coconut Filled Malasadas that taste just like Leonard’s Bakery!
My kids are really missing being able to eat fresh pineapple every day. Well, actually, they are more about drinking the juice from the fresh pineapple.
So, I thought they might get a kick out of helping us make mini Pineapple Tarts!
These are the perfect summer dessert that is easy to share. And it’s already portioned, which makes it ideal for summer BBQs, potlucks, and garden parties.
Try my super easy Pineapple Upside Down Rum Cake!

Mini Hawaiian Pineapple Tarts

Pineapple Tarts Ingredients:
- 13-15 frozen mini pie shells
- 14 oz. condensed milk
- 1 can pineapple
- ½ cup sour cream
- 1 can whipped cream
- 3 tbsp shredded coconut
Yields: 13-15 tarts
How to Make Pineapple Tarts:
Preheat oven to 375 degrees F.

Line up mini tart shells on a cookie sheet and bake for 10 minutes.
Allow the shells to cool.

In a large bowl, mix together condensed milk and sour cream.
Add 7 tbsp pineapple juice (from the can) and mix until thoroughly combined.

Dice 8-10 pieces of pineapple and add to the condensed milk mixture.
Fill up each tart shell with the mixture.
Bake for an additional 7 minutes. Allow to cool, then chill in the refrigerator for 1 hour.

Toast the shredded coconut on a small non-stick skillet over medium heat. Cook for about 2-3 minutes, or until the majority of the shredded coconut shreds turn golden brown.

Top off each tart with whipped cream, toasted coconut, and one small piece of pineapple.

Hawaiian Pineapple Tarts

These mouthwatering mini Pineapple Tarts are perfect for Summer BBQs, potlucks, and garden parties.
Ingredients
- 13-15 frozen mini pie shells
- 14 oz. condensed milk
- 1 can pineapple
- ½ cup sour cream
- 1 can whipped cream
- 3 tbsp shredded coconut
Instructions
- Preheat oven to 375 degrees F.
- Line up mini tart shells on a cookie sheet and bake for 10 minutes.
- Allow the shells to cool.
- In a large bowl, mix together condensed milk and sour cream.
- Add 7 tbsp pineapple juice (from the can) and mix until thoroughly combined.
- Dice 8-10 pieces of pineapple and add into the condensed milk mixture.
- Fill up each tart shell with the mixture.
- Bake for an additional 7 minutes. Allow to cool then chill in the refrigerator for 1 hour.
- Toast the shredded coconut on a small non-stick skillet, over medium heat. Cook for about 2-3 minutes, or until the majority of the shredded coconut shreds turn golden brown.
- Top off each tart with whipped cream, toasted coconut and one small piece of pineapple.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 523Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 39mgSodium: 304mgCarbohydrates: 70gFiber: 2gSugar: 43gProtein: 7g
Pineapple Tarts FAQs
You can keep your homemade in a sealed container, and they can last for a couple of days. They will last longer in the fridge!
Pineapple tarts are delicious! Plus, in some countries, they are a sign of good fortune and luck.
Some places might sell pineapple tarts in Hawaii, but you can easily make them at home too!
Pineapple Tarts Wrap-Up
These pineapple tarts are so easy to make and are perfect for your pineapple cravings!