Prepare your pan. Line a rimmed baking sheet with a silicone baking mat or high-quality parchment paper. Lightly grease parchment with a thin film of oil to prevent sticking. If using a dehydrator, set up nonstick dehydrator sheets.

Preheat. For oven: set to 170–200°F (75–95°C). If your oven doesn’t go that low, use the lowest setting and prop the door slightly open with a wooden spoon for airflow. For dehydrator: set to 135°F (57°C).

Blend the base. In a blender, add pineapple, coconut milk, lime juice, sweetener if using, and salt. Blend until very smooth. You’re aiming for a thick smoothie consistency—pourable, but not watery.

Adjust texture. If the puree seems thin, blend in 2 tablespoons shredded coconut or simmer the puree on the stove for 5–8 minutes to reduce slightly. This helps it dry evenly without cracking.

Taste and tweak. This is your moment to balance flavors. Add a touch more lime for brightness or a bit more sweetener if your pineapple is tart. The flavor will concentrate as it dries, so keep it slightly less sweet than you want the final result.

Spread the puree. Pour onto the lined sheet and spread with an offset spatula to about 1/8 inch (3 mm) thick. Keep the layer even, slightly thicker at the edges to prevent over-drying and cracking there.

Dry it out. Oven: Bake 3–5 hours, rotating the pan halfway. Start checking at 3 hours. The surface should be tacky but not wet, and it should peel from the liner in one piece.

Dehydrator: Dry 4–8 hours at 135°F. Time varies by humidity and thickness.

Test for doneness. The fruit leather should be flexible and not sticky to the touch. If the center is still very soft or shiny-wet, keep drying. Do not rush this step—underdried leather spoils faster.

Cool completely. Let it cool on the sheet for 20–30 minutes. This helps set the texture and makes peeling easier.

Peel and cut. Carefully peel the leather from the liner. Place it on a sheet of parchment and cut into strips or rectangles. Roll with the parchment to keep pieces from sticking together.

Optional finishing. Sprinkle a little toasted shredded coconut on top before rolling for extra texture. Press gently so it adheres.