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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
(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.
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