Coconut Crumble and Hazelnut Cream.
Today I propose a dessert that is both simple to make, very fragrant and incredibly delicious: the Coconut Crumble with Shortcrust Pastry!
The crunchy coconut base houses a generous filling of hazelnut cream, creating a perfect combination. This dessert is ideal at any time of the day, from breakfast to after dinner. If hazelnut cream is not for you, you can easily pair it with your favorite jam or marmalade!
Come with me and let’s start baking. Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 35 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients For the coconut crumble with shortcrust pastry.
- 1 3/4 cups all-purpose flour
- 5/8 cup coconut flour
- 2 eggs
- 1 teaspoon baking powder
- 1/3 cup granulated sugar
- 1/3 cup vegetable oil
- 10.5 oz hazelnut cream (For the filling)
Steps For the coconut crumble with shortcrust pastry
In a large bowl, pour the flour (of your choice), coconut flour, and sugar. Mix the dry ingredients well.
Add the vegetable oil and then the eggs. Once these ingredients are mixed, also add the previously sifted teaspoon of baking powder.
Work the mixture only with your hands without compacting it; the goal is to make only large crumbs.
Butter and flour a mold (or line it with parchment paper). Start placing half of the crumbs, pressing slightly on the bottom and sides to compact the base.
Pour the hazelnut cream inside, level the surface with a spoon, and place the rest of the crumbs over the cream until covered.
Place the mold in the refrigerator for one hour. This step is important and will allow the hazelnut cream to remain soft during and after baking.
After the resting time, bake the coconut crumble in the static oven already preheated to 356 °F and cook for 20-25 minutes. The crumble will be ready when the surface is well golden.
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