Gluten-free raspberry and custard coconut crisps

Nici Wickes' little gluten-free gems are so simple to make and burst with flavour. This recipe is perfect for your next sweet occasion; simply serve these crisps with custard, cream and raspberries

By Nici Wickes
  • 15 mins preparation
  • 15 mins cooking
  • Makes 20
  • Print


  • 1/2 cup caster sugar
  • 2 eggs, separated
  • 2 cup desiccated coconut
  • pinch of salt
  • store-bought custard
  • 100 millilitre cream, whipped stiff
  • raspberries, fresh or frozen
  • icing sugar, to dust


  • 1
    Preheat oven to 180°C. Line a tray with baking paper.
  • 2
    Whisk the sugar and egg yolks together until light, thick and creamy. In another bowl, whisk the egg whites to soft-peak stage. Fold into the egg-yolk mixture, along with the coconut and salt.
  • 3
    Drop large teaspoonfuls onto the tray. Flatten with the back of a spoon.
  • 4
    Bake for 10-15 minutes or until browned around the edges and golden in the middle. They will crisp as they cool.
  • 5
    For the topping, combine the custard and whipped cream, then fill a piping bag. Just before serving, top each crisp with this cheat’s crème patissiere and a raspberry. Dust with icing sugar and serve.

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