Friday, July 27, 2012

Raspberry coconut crisp (recipe) en français aussi

A surprising marriage: coconut and raspberries, who would've thought?! Fresh, tart, subtly sweet with a hint of coconut goodness! Alex picked up the recipe at the farm and I just modified with the ingredients I had on hand.


Raspberry coconut crisp / Crumble aux framboises et noix de coco
500 grams of raspberries/framboises
125 grams of butter/beurre
125 grams of pearl sugar/sucre perlé
150 grams of flour/farine
50 grams of grated coconut/noix de coco râpé
a pinch of salt/une pincée de sel

Preheat your oven to 325° F or 200°C. Cut cold butter into small pieces and using a mixer or food processor, mix all ingredients except for raspberries until you get a grainy dough. Add raspberries to bottom of pan and sprinkle dough over the top. Put in oven for about 20 minutes or until golden. Enjoy!

This would have been so good with some coconut whipped cream, but my first attempt was a disaster! I think my coconut milk was not cold enough!

Préchauffez le four à 200°C. Coupez le beurre froid en dès. Mettez-le dans le bol du robot avec les autres ingrédients sauf les framboises. Mixex par courtes impulsions jusqu'à l'obtention d'une pâte sableuse. Disposez les framboises dans le plat puis recouvrez avec la pâte. Faites cuire 20 mn au four. Bonne dégustation!

P.S. We are leaving tomorrow morning for a week of vacation in the French Alps and some much needed beauty rest! I feel like I've been going 100 kmph since the kids got out of school! Here's to hoping the weather cooperates. We've been enjoying hot sunny weather in the Paris area this past week, but the weather forecasts predict dropped temperatures and.....rain! 


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