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I vividly remember the first time I tried a piña colada. I was 10 years old and on vacation with my family in Cancun. We were staying at an all-inclusive resort and I was very intrigued by all of the cute tiki stands scattered across the beaches, where guests could go to order their drink of choice. I went with my dad and he ordered me a virgin piña colada. He had no idea that this would truly revolutionize my trajectory in life. I was hooked upon my first sip, and probably consumed another 748 before our week-long trip was over. I don’t even think I realized at the time that what I was consuming was an alcohol-free version of a common mixed drink. I just knew that whatever I was slurping down, it was seriously delicious.
This galette is an ode to this cocktail, which I love so very much. It employs a rich, coconut oil crust (which disguises itself beautifully as vegan!), a rum-infused pineapple filling, and toasted coconut flakes around the exterior. First, the pineapples are gently soaked in a dark rum and dark brown sugar mixture, and then this syrupy concoction is cooked down for a boozy glaze. I’d recommend serving this with a couple scoops of vanilla ice cream (or rum raisin if you’re really taking this piña colada theme seriously). Basically, if you like piña coladas (or getting caught in the rain), this sweet treat is a must try.
For the Crust
- 2 1/ 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/ 2 teaspoons kosher salt
- 1/ 2 cup coconut oil, solid at room temperature
- 8-10 tablespoons ice cold water
- Coconut milk, for brushing
- 1 cup coconut flakes, for topping
- Vegan ice cream, for serving
For the Pineapple Filling
- 1 medium pineapple, peeled, quartered, cored, and cut crosswise into ¼-inch wedges
- 1/ 2 cup dark brown sugar
- 2 tablespoons dark rum
- 1 teaspoon Simply Organic Pure Vanilla Extract
- 1 teaspoon kosher salt
Add flour, sugar, and salt to the bowl of a food processor and pulse until combined. Add coconut oil and pulse until mixture forms pea-size crumbles. Add water one tablespoon at a time, pulsing until mixture resembles wet sand. Turn dough out onto a lightly floured surface and gather into a large disc. Wrap in plastic wrap. Let chill in the fridge for 15-20 minutes.
Meanwhile, make the pineapple filling. Toss pineapple wedges with brown sugar, rum, vanilla, and salt.
Once dough has chilled, preheat oven to 400°F and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to ¼ inch thick circle about 12 inches in diameter. Transfer to prepared baking sheet. Arrange pineapple wedges onto dough in vertical rows, reserving the syrupy mixture from the rum and sugar. Leave 2 inches around the circle of dough.Fold the edges of the dough over the pineapple, then brush the edges with coconut milk. Bake for 25 minutes. Remove from oven, brush crust again with coconut milk and top with coconut flakes. Return galette to oven and bake until coconut flakes are golden brown and fragrant, another 15 minutes.
Add remaining syrupy mixture from pineapples to a small saucepan. Cook over high heat until reduced by half, about 5 minutes.
Remove galette from oven and brush pineapples with reduced rum mixture. Serve immediately with ice cream, if desired.