Piña Colada Tart - cooking recipe

Ingredients

5 oz white chocolate
1/4 cup coconut oil
1 3/4 cups coconut cookies, crushed
4 sheets gelatin or 1 tbsp powdered gelatin
1 - 13.5 oz can coconut milk
1 1/4 cups coconut yogurt
1 tsp vanilla extract
1/2 cup sugar + 3 tbsp
1 cup heavy cream
1 1/3 cups canned pineapple, chopped and juice reserved
2 tbsp rum
None None orange or pineapple juice
1/4 cup cornstarch, mixed with a little water to make a slurry
3/4 cup coconut flakes, toasted

Preparation

For the tart base, melt chocolate and coconut oil over low heat. Add crushed cookie crumbles then transfer mixture to a 10 inch springform pan and press down firmly. Chill.
Meanwhile, bloom gelatin in cold water. Mix coconut milk, yogurt and vanilla extract with 1/2 cup sugar. Mix 5 tbsp mixture with bloomed gelatin (if using sheet gelatin, squeeze excess moisture out of gelatin), melt over low heat then mix with main coconut mixture. Chill for 10-20 mins to set. Meanwhile, whip cream until stiff then fold into chilled coconut mixture. Transfer to cookie base, smooth then chill for at least 4 hours, or overnight.
For pineapple compote, heat pineapple pieces with 3 tbsp water for about 3 mins. Add 3 tbsp sugar and cook over medium heat until a light brown caramel color. Mix reserved pineapple juice and rum then add enough orange or pineapple juice to make 1 cup. Add to caramel then bring to a boil, stirring gently, until caramel has dissolved. Add cornstarch slurry and simmer for 1 min, stirring. Remove from heat and allow to cool.
Spread pineapple compote over tart then chill for 30 mins. Remove tart from pan, press some toasted coconut onto sides then sprinkle the rest over top and serve.