Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Lime and Coconut Galette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 50 reviews

  • Author: Ava
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Raspberry Lime and Coconut Galette is a rustic, free-form tart bursting with fresh raspberries brightened by lime zest and juice, all wrapped in a flaky coconut-infused pie dough. Finished with a sprinkle of shredded coconut and a crunchy sugar topping, this elegant yet simple dessert combines tart and sweet flavors with a tender, golden crust.

Ingredients

Pie Dough

  • 1 Coconut Pie Dough Disk

Filling

  • 5 cups fresh raspberries
  • 1 medium lime, zested & juiced
  • 1/4 cup fine cane or granulated sugar
  • 1 tablespoon tapioca flour or cornstarch
  • 1 tablespoon finely shredded coconut

For Assembly

  • 1 large egg
  • 1-2 tablespoons sparkling or turbinado sugar
  • 1 tablespoon unsalted butter, cut into small cubes

Instructions

  1. Prepare Raspberry Lime Filling: In a bowl, combine 5 cups fresh raspberries with 1/4 cup sugar, the juice and zest of one medium lime. Gently stir to mix and let the mixture sit for 15 minutes to allow the berries to release their juices.
  2. Make Slurry: Transfer 2-3 tablespoons of the released berry juice into a small bowl and whisk together with 1 tablespoon of tapioca flour or cornstarch until smooth. Pour the slurry back into the berry mixture and gently fold to evenly combine, which will help thicken the filling during baking.
  3. Prepare Egg Wash: In a small bowl, whisk the large egg with about 1 teaspoon of water to make an egg wash. Set aside.
  4. Roll Dough and Prep Base: Roll out the coconut pie dough disk into a 12-14 inch round on a lined baking sheet. Brush a thin layer of the egg wash over the entire surface of the dough to create a barrier that prevents the crust from getting soggy.
  5. Assemble Galette: Using a slotted spoon, gently spread the raspberry filling over the center of the dough, leaving a 2-inch border all around. Carefully fold the edges of the dough over the filling, pleating every 2 inches around the galette, approximately 12 pleats total, to enclose the fruit.
  6. Finishing Touches: Lightly brush the exposed dough edges with remaining egg wash and sprinkle generously with sparkling or turbinado sugar. Dot the fruit filling with small cubes of unsalted butter.
  7. Chill Before Baking: Preheat the oven to 400°F (204°C). Place the assembled galette in the freezer for 15-20 minutes to chill and help it hold its shape during baking.
  8. Bake: Reduce the oven temperature to 375°F (190°C) just before putting the galette inside. Bake for 35-40 minutes, rotating the pan halfway through, until the crust is deep golden brown and the fruit is soft and jammy.
  9. Cool and Serve: Allow the galette to cool completely on a wire rack. Sprinkle with the shredded coconut before slicing into wedges to serve.

Notes

  • For best texture, use fresh, ripe raspberries and avoid those that are too soft or moldy.
  • Chilling the galette before baking helps maintain its shape and prevents the crust from becoming soggy.
  • Tapioca flour is preferred for thickening because it provides a glossy finish and a good set; cornstarch can be substituted if needed.
  • You can use sparkling sugar for added crunch and a pretty sparkle on the crust.
  • Serve the galette with a dollop of whipped cream or vanilla ice cream for an extra indulgent dessert.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/raspberry-lime-and-coconut-galette-recipe/