Name: Berries with coconut crunch
Yield: Serves 4
Ingredients: 160 ml (5¼ fl oz) coconut cream; 125 g (4½ oz/1 punnet) raspberries; 50 g (1¾ oz/¼ cup) finely grated palm sugar (jaggery) or light brown sugar; 45 g (1½ oz/½ cup) desiccated coconut; 125 g (4½ oz/1 punnet) blueberries; 2 tablespoons coconut oil; 45 g (1½ oz/⅓ cup) slivered almonds, roughly chopped; 250 g (9 oz/1 punnet) strawberries, hulled and halved

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

It may be gluten free and dairy free, but this dessert still manages to feel indulgent. I’ve served the crunch with mixed summer berries, but you could just as easily make a beautiful tropical fruit salad or, if it’s winter, serve the crunch with baked apples or pears.

Ingredients

45 g (1½ oz/½ cup) desiccated coconut
45

Method

Preheat the oven to 180°C (350°F). To make the coconut crunch, put the coconut, almonds and palm sugar in a bowl and add the coconut oil. Using your fingertips, work the oil into the other ingredients until it is well incorporated.

Scatter the crunch mixture over a small baking