Thursday, August 14, 2008
Raspberry and Coconut Crumble Recipe
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
300 to 500 g fresh or frozen raspberries
3-4 Tbsp sugar
1 tsp potato starch/potato flour
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
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.