Crispy Coconut Pastry Recipe

Name: Crispy Coconut Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/8 cups flour; 3/4 cup grated coconut; 1/2 cup cane sugar; salt; 5/8 cup softened butter; 1 1/4 cups fruits frozen wild, blueberries or raspberries; 1 3/4 cups grated coconut; 5 5/8 tablespoons cane sugar; 4 egg whites; pistachios for garnish

Servings: persons

1 3/8 cups flour
3/4 cup grated coconut
1/2 cup cane sugar
salt
5/8 cup softened butter
1 1/4 cups fruits frozen wild, blueberries or raspberries
1 3/4 cups grated coconut
5 5/8 tablespoons cane sugar
4 egg whites
pistachios for garnish

1
Preheat oven to 180 degrees Celsius.
2
In a bowl mix the flour, sugar, coconut, and a pinch of salt.
3
Add the butter, and stir it to get a nice dough.
4
This is a fairly crumbly paste not obviously spreadable.
5
Place in a mold lined with parchment paper, and spread by pressing with the palm of the hand.
6
Cook the pastry for 15 minutes
7
Place the frozen fruit on the pastry dough.
8
In a bowl mix the sugar and coconut, add the egg whites.
9
Pour the mixture over the fruit.
10
Bake for 20-25 minutes until the pie is golden brown.
11
Allow to cool before serving.
12
Garnish with pistachios

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/8 cups flour, 3/4 cup grated coconut, 1/2 cup cane sugar, salt, and more.

Yes, Crispy Coconut Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Coconut Pastry

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