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8 inch vegan raspberry coconut galette with a scoop of vegan ice cream on top.

Raspberry Coconut Galette (vegan)

LingLing Deng
Sweet, tangy and creamy galette with a filling of raspberries and coconut cream wrapped in a homemade flakey pastry dough.
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Prep Time 20 minutes
Cook Time 35 minutes
Freeze Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine French
Servings 0 galette

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.
Keyword easy galette recipe, galette, raspberry coconut, raspberry coconut galette, vegan galette, vegan galette recipe
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