Fluffy coconut sweetened with plump juicy raisins in a crisp pastry shell.
- 1 cup unsweetened coconut desiccated or shredded
- 1/4 cup boiling water
- 1 tablespoon butter or coconut oil (Vitalite works well)
- 1 tablespoon coconut sugar
- 1 batch pastry (see recipe)
- 2 tablespoons raisins or sultanas
-
Put the coconut in a heatproof bowl and pour the boiling water over. Stir then add the butter and sugar mixing to combine. Set aside for five minutes.
-
Prepare your baking tin and line with small rounds of pastry (if you are using our pastry recipe, there is no need to grease your baking tins or roll the pastry out - just make a rough round in your hand).
-
Add the sultanas to the coconut and mix through. Check the water content of the mixture - leave for a further five minutes if it is still very liquid. There should be a bit of liquid but not too runny!
-
Spoon 1-2 tablespoonfuls into each pastry case and leave heaped as it lands! i.e. don't smooth the tops, just leave them rough!
-
Bake for 15 minutes at Gas 6 (400f / 200c). The tops should just be browning. Leave to cool for a couple of minutes before removing from the tin (the pastry will crisp on standing). Allow to cool on a wire rack.
-
Enjoy!
- You can make these in your favourite pastry or try making them without in silicon cases.
- If you want a creamier version, substitute the water for milk or cream.
- Add half a teaspoon of jam in each pastry case before topping with the coconut.
- Chop some flaked almonds and sprinkle over the top before baking.
- Store covered for up to five days (store in fridge if you use milk/cream).
- Can be frozen (well-wrapped) for up to a month.
- Delicious hot or cold.
