Coconut Tapioca Dream Crostini with Grilled Pineapple

This tropical-inspired crostini features a creamy, subtly sweet coconut tapioca base, providing a delightful contrast to the crunch of the toasted bread. Topped with caramelized grilled pineapple and a bright sprinkle of lime zest, it is a refreshing and elegant dessert bite perfect for a summer gathering.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch thick pieces
tablespoons melted unsalted butter
1/4 cup small pearl tapioca
cup full
fat coconut milk
1/4-Pinch of sea salt
1/2 teaspoon vanilla extract
slices fresh pineapple, 1/4-inch thick
teaspoon olive oil
Zest of 1 lime
Pinch of sea salt

Method

Prepare the Crostini: Preheat oven to 375°F (190°C). Brush baguette slices with melted butter and bake for 8 minutes
minutes until golden and crisp. Set aside.
Make the Tapioca Cream: In a small saucepan, combine tapioca, coconut milk, sugar, and salt. Bring to a simmer over medium heat, stirring constantly until the tapioca pearls are translucent and the mixture has thickened (about 10
minutes). Stir in vanilla extract and let cool completely.
Grill the Pineapple: Brush pineapple slices with olive oil. Grill on a hot grill pan or outdoor grill for 2 minutes
minutes per side until grill marks appear and the fruit is slightly caramelized. Dice the grilled pineapple into small pieces.
Assemble: Spread a generous spoonful of the cooled coconut tapioca cream onto each crostini. Top with the diced grilled pineapple and a sprinkle of fresh lime zest.

Chef's Tip & Pairing

For an extra layer of flavor, soak the tapioca pearls in the coconut milk overnight before cooking; this will significantly reduce the cooking time and result in a creamier texture.

From the Tini Crostini Collection