Another neat raspberry idea, this time a light and coconut-scented crumble. We loved this with lightly whipped cream, and finished it in no time at all. The recipe is adapted from a Swedish food magazine Allt om Mat (12/2008) and serves 6.
Raspberry and Coconut Crumble
(Vaarika-kookosevorm)
300 to 500 g fresh or frozen raspberries
3-4 Tbsp sugar
1 tsp potato starch/potato flour
Crumble topping:
150 g butter
200 g coconut flakes (unsweetened)
100 ml (less than half a cup) caster sugar
100 ml (less than half a cup) plain/all-purpose flour
To serve:
whipped cream (season with vanilla, if you like)
Gently mix raspberries with sugar and potato flour and scatter on a buttered pie dish.
Melt the butter, stir in coconut flakes, sugar and flour. Crumble the mixture on top of raspberries.
Bake in the middle of a pre-heated 180 Centigrade oven for 15-20 minutes, until the coconut crumble is light golden brown.
Serve warm or cold with some whipped cream.
7 comments:
Looks wonderful!!! Raspberries and coconut is such a delicious combination of flavors.
Pille, what a delicious dessert! It looks beautiful on the plate, too.
ohhh that looks so yummY! I want some now please~
Love the sound of raspberries and coconut together (raspberries are my favourite summer fruit).
The crumble part sounds quicker to put together than most crumble recipes - I'm tempted to give this one a go!
Yum! and Yum to the recipe below!
Delicious-looking!
Paz
this looks DIVINE! love raspberries - and perfect for a scoop of gelato.
Now there's a thought - raspberries and coconut! Looks fabulous and that's a gorgeous plate too :)
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