Coconut "Pastry" Case

    (40)
    25 min

    A superb gluten-free "pastry" case, which is great for sweet or savoury tarts, flans or quiches. It's made with just two ingredients - coconut and butter.


    37 people made this

    Ingredients
    Makes: 1 pastry case

    • 110g desiccated coconut
    • 50g butter

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Mix coconut and butter together. Press mixture into an 20 or 23cm pie dish
    2. Bake at 170 C / Gas 3 for 15 minutes or until golden.
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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (35)

    by
    65

    This crust is so good. I did add 1/2 C. more coconut for a thicker crust, then made a chocolate coconut filling with almonds and a whipped cream topping. Oh my!! Almost better than..well, it was really good.  -  08 Jun 2004  (Review from Allrecipes US | Canada)

    by
    49

    This crust is just too yummy! I used 1 and 1/4 cup of dried unsweetened coconut from the healthfood store, and 1/4 cup of the sweetened angel flake coconut. I combined the coconut and butter in my food processor. The crust turned out wonderfully crisp and almost cookie like. (Just not as sweet.) Wonderful with sugar free pudding as a filling. What a treat!  -  11 Jan 2005  (Review from Allrecipes US | Canada)

    by
    45

    This crust is wonderful! I've used it with the Old Fashioned Coconut Cream Pie recipe that appears elsewhere on the site. It's a dynamite combo!  -  30 Jul 2001  (Review from Allrecipes US | Canada)

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