Raspberries and coconut cream filling wrapped in a flakey homemade vegan pastry dough. If you’re looking for a deliciously unique dessert, this galette recipe will not disappoint.
I love the variety of flavours and textures in this galette that all accompany each other:
- Buttery and flakey crust
- Sweet and sour raspberries
- Creamy and silky coconut cream
Summer might be coming to an end, but I can’t help but squeeze in one more summery dessert that I’ve really been wanting to share! Luckily, this recipe uses frozen raspberries, so you don’t need to worry about buying expensive fresh raspberries.
Ingredients
Vegan pastry:
- All purpose flour
- Salt and sugar
- Vegan butter (not spreadable and not margarine!)
- Cold water
Raspberry-coconut filling:
- Frozen raspberries
- Coconut cream from canned coconut
- Granulated sugar
- All purpose flour
Toppings:
Most people like to brush their pastry crust with milk and sprinkle on some raw sugar to elevate the texture and flavour of the crust when baked. To serve, you can add a scoop of vegan ice cream on top for extra creaminess!
You might also like some of my other vegan desserts:
- No-Bake Mini Raspberry Cheesecakes
- Salted Caramel Apple Galette
- Vegan Pecan S’mores Cookies
- Lemon Poppyseed Sheet Cake
Steps
Whisk together flour sugar and salt Add cold vegan butter Cut butter into the dry ingredient The texture should resemble coarse oatmeal Gradually add cold water Mix with a fork until just combined Knead dough with your hand Wrap and chill for at least 1hr Combine filling ingredients starting with frozen raspberries. Granulated sugar Coconut cream Flour Combine! Roll out the chilled dough. Scoop on filling. Leave about 2 inches of space. Fold in edges. Brush on coconut milk. Sprinkle on raw sugar. Trim parchment paper. Bake!
Tips for making vegan pastry dough
What can you expect successful vegan pastry dough to look like? As mentioned before, the pastry should be flakey, crispy on the outside and soft on the inside. When baked, the crust should be slightly golden brown and can hold the filling.
I wish I knew these tips sooner, because they really help me make consistent pastry dough every time!
- Use cold vegan butter, and by butter I mean stick butter not spreadable margarine.
- Use cold water. The reason why we’re using cold ingredients, is so the layers of the dough is preserved and doesn’t melt and turn into a dense ball of dough when baked.
- When you cut the butter into the dry ingredients, you’re creating small pieces of butter that is evenly distributed in the flour. When baked, the butter pieces will melt and create layers between the dough.
- Barely knead the dough. As soon as the dough is a manageable ball, stop kneading. The more you knead, the less layers there will be.
- Do not dismiss the chill time! I used to be impatient and roll out the dough right away, and the dough would turn out very dense. Chilling the dough allows everything to be cold so when you’re assembling the pie, the butter pieces mentioned previously don’t soften.
- When you’re rolling out the chilled dough, try to do it on the first tryto avoid having to re-knead the dough.
- Brush your crust with plant milk if you want the crust to brown nicely when baked!
- Sprinkle on some raw sugar for an extra crunchy texture on the crust without adding too much sweetness.
Have a question about this recipe? Feel free to leave a comment on this blog post, and I’ll get back to you with an answer! You can also send me a DM on Instagram @foodbylingling . 🙂
Raspberry Coconut Galette (vegan)
Ingredients
Pastry dough
- 1 ¼ cup all purpose flour
- ¼ tsp salt
- 1 tsp granulated sugar
- ½ cup vegan butter
- 3-4 tbsp cold water
Raspberry-coconut filling
- 2 cups frozen raspberries
- 3 tbsp coconut cream, from canned coconut
- 1 tbsp all purpose flour
- ¼ cup granulated sugar
Toppings
- 1 tbsp coconut milk
- 1-2 tbsp raw sugar
- coconut ice cream
Instructions
Make the pastry dough
- In a large bowl, whisk together the flour, salt and sugar. Add in the butter cubes. Using a pastry blender or two forks, cut the butter into the dry mix until the texture is like coarse oatmeal. (see picture)1 ¼ cup all purpose flour, ¼ tsp salt, 1 tsp granulated sugar, ½ cup vegan butter
- Gradually add in the cold water while mixing with a fork. Using your hands, knead the dough into a ball. Form the ball into a thick disk and wrap with plastic film. Refridgerate the dough for at least 1 hour.3-4 tbsp cold water
Make the filling
- In a large bowl, combine all the ingredients under "raspberry-coconut filling". Refridgerate until ready to use.2 cups frozen raspberries, 3 tbsp coconut cream, ¼ cup granulated sugar, 1 tbsp all purpose flour
Assemble the galette
- Preheat the oven to 375ºF. Prepare a large piece of parchment paper. Using a large rolling pin, roll the dough into a 10 inch circle about ½ cm thick. Make sure the thickness of the dough is even throughout the entire circle.
- Remove the dough from the refridgerator and place on the parchment paper on a clean surface such as your kithen counter or a large wooden cutting board. No need to flour the surface.
- Using a large rolling pin, roll the dough into a 10 inch circle about ½cm thick. Make sure the thickness of the dough is even throughout the entire circle.
- Scoop the filling into the middle of the rolled out dough. Carefully spread it evenly on the dough leaving 2 inches of space on the side. Fold in the sides to form the crust.
- Brush the crust with coconut milk and sprinkle on some raw sugar.1 tbsp coconut milk, 1-2 tbsp raw sugar
- Bake the galette for 30-35mins. The crust should be slightly golden. Remove the galette from the oven and cool for at least 10 minutes before cutting in.
- Top your galette with vegan coconut ice cream (optional), and serve!coconut ice cream
Notes
- You can pre-make the dough and refrigerate for up to a week, or freeze for up to 3 months. If frozen, thaw in the refrigerator overnight prior to using.
- The pie filling can also be prepared max 24hrs in advance and kept in the refrigerator until ready to use.
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