These Vegan Pineapple Dome Tarts are light and refreshing. Made with fresh pineapple juice and coconut yogurt, they are perfect for the summer.
I watched in awe over the way my mom cut the pineapple.
After my mom leaves the pineapples on our shrines for a few days to honor our ancestors, the pineapples would be ripe enough to be eaten. Early in the morning before anyone was awake, my mom would sit on our kitchen floor with a compost bag and a big plate in front of her.
She would carefully cut away the brown dots (“eyes”) of the pineapples, making V-shapes as she rotated around the pineapples to remove them. In the end, there would be a beautiful spiral and she would slice them lengthwise for us to have.
Throughout the day, I would walk in and out of the kitchen, opening and closing the fridge to grab more slices of pineapples, enjoying how I am able to pull out chunks of the pineapple because of the way my mom cut them. Sometimes I would freeze them loving how refreshing they are especially if the day was extra hot.
What is your favorite tropical fruit?
I made these Vegan Pineapple Dome Tarts using fresh pineapple juice and paired it with a coconut yogurt and gluten-free crust. If you do not like coconut yogurt, you can substitute it for plant-based vanilla yogurt. These tarts can be prepped a day before too.
Let’s start baking!