IN ADVANCE :
In a bowl, mix all ingredients for the crust.
Place twelve silicone moulds in the cavities of a muffin pan and equally divide the crust mix among them. Using the tip of your fingers, gently press the crust down. Set aside in the freezer.
In a bowl, using an electric mixer, whip the Haiku Sweet Cream of Coconut with the crean cheese, the pineapple juice, the lime zeste and the vanilla extract, until batter is smooth.
Add the crushed pineapple and stir with a wooden spoon.
Divide the mixture on top of the crust. Freeze for 5 to 6 hours.
AT MEALTIME :
Remove tarts from the freezer and let thaw for 10 to 12 minutes before serving.
Garnish with the diced pineapple, grated coconut and lime slices.