Berries with coconut crunch

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

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

Dessert
Winter
Summer
Baking
Easter
Vegan
Gluten-free

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