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- RecipeCoconut bread
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
- 15 mins preparation
- 15 mins cooking
- Makes 20
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Ingredients
Crisps
- 1/2 cup caster sugar
- 2 eggs, separated
- 2 cup desiccated coconut
- pinch of salt
Topping
- store-bought custard
- 100 millilitre cream, whipped stiff
- raspberries, fresh or frozen
- icing sugar, to dust
Method
- 1Preheat oven to 180°C. Line a tray with baking paper.
- 2Whisk 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.
- 3Drop large teaspoonfuls onto the tray. Flatten with the back of a spoon.
- 4Bake for 10-15 minutes or until browned around the edges and golden in the middle. They will crisp as they cool.
- 5For 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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