• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Work With Me
  • About
  • Contact

Baking the Goods

menu icon
go to homepage
  • Recipes
  • Work With Me
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Work With Me
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Galettes

    Published: Jun 19, 2019 · Updated: Jan 29, 2023 by Becky Sue

    Raspberry Lime Coconut Galette

    ↓ Jump to Recipe
    Raspberry Lime Coconut Galette by Baking The Goods
    Raspberry Lime Coconut Galette by Baking The Goods.

    Here we go again, it's round 3 of my bi-monthly baking series #BakingTheGoodsWithBobs with my partners Bob’s Red Mill. We started back in February with #GetInTheSconeZone and covered all things scones. Then in April, I schooled y'all with tart baking tips and tricks during #TartSchool. For June to we're getting after galettes, so #GalettesDoThis!

    Summertime and baking don't necessarily go hand in hand. Nobody wants to be spending long hours hotboxed in a kitchen with a ripping oven during those sweltering dog days. The trouble is, when all the summer fruit is popping, you can't beat a fruity summer pie. That's why I think galettes are God's gift to summer. With galettes you get all of the benefits of a buttery, flaky pie but with significantly less blood, SWEAT and tears. Instead of wasting time on rolling out a double crust and adding all of those pesky, pinchy details, a galette is an easy roller that comes together in mere minutes. And bonus, galettes taste just as great as their fancy contemporaries without all that fuss.

    Galettes have become my summer go-to and my galette recipes range from a fresh picked Cherry Almond Galettes with Easy Homemade Almond Paste, summery and bright Blackberry Nectarine Galettes with Pink Peppercorn Crust to my super savory BLT Galette with Pecorino Pepper Crust. Don’t get me wrong, I am a superfan of all things pie - I mean, I hosted a whole pie baking series back in November called #AllEyesOnPies. And my number one recipe of all time is my beloved Apple Cheddar Pie. But when the relentless heat of the season kicks in, a fruit filled, sunny galette recipe is the answer to all your pie needs.
     
    This Raspberry Lime Coconut Galette lets those summer berries bask under the warm summer sun, instead of hiding them between two layers of crust. For this recipe I started with my classic All Butter Vodka Pie Crust recipe but swapped out a little of the all purpose flour for some chewy, finely cut, lightly sweet coconut. The coconut gives the Raspberry Lime Coconut Galette a welcome summery flavor and a toasty texture. It's topped with bursting, fresh raspberries and a double dose of zippy lime juice for a tropical twist on a classic raspberry galette. Once the Raspberry Lime Coconut Galette comes out of the oven, I top it with a fresh sprinkle of coconut to balance out the tart and jammy flavors of the filling. This Raspberry Lime Coconut Galette tastes of the tropics and instantly transports you to some beach, somewhere. It's got that down-home, fresh baked pie spirit but with a brighter, fresher finish that just screams summer.
     
    So if you're scared of making pies or if you live on the outskirts of modern society without the modern convenience of  air conditioning like me, this Raspberry Lime Coconut Galette is an easy baker that won't get you too worked up and hot under that collarless mesh tank top you're wearing to keep cool. This Raspberry Lime Coconut Galette still has to bake, but it's way less hands-on time and the oven isn't on as long and hot as a whole pie. Just bake this Raspberry Lime Coconut Galette in the morning before the cruel summer weather kicks in and let yourself have a little hot fun in the summertime. You can always chill out by adding a creamy scoop of ice cream to your slice of Raspberry Lime Coconut Galette. 

    #GalettesDoThis people! I will be chatting galettes, galette baking tips, tricks and techniques and sharing my favorite galette recipes over on my Instagram from until Monday, June 24th 2019. There will even be a giveaway so stay tuned! Be sure to follow along and join in the fun by tagging your galette posts, photos, recipes and questions with #GalettesDoThis. 

    This post was made is in partnership with Bob’s Red Mill. Follow Bob’s Red Mill on Instagram and Facebook or check out bobsredmill.com to shop their impressive lineup of whole grains and much more. 

    Thank you for supporting the brands that I love! <3

    Dry ingredients for Raspberry Lime Coconut Galette
    This Raspberry Lime Coconut Galette has shredded coconut mixed into the crust for extra texture and a toasty flavor when baked.
    Mixing crust for Raspberry Lime Coconut Galette
    High quality ingredients are key to the buttery, flaky crust of this Dry ingredients for Raspberry Lime Coconut Galette. High quality, European style butter adds superior flavor and texture while vodka in place of water makes for an extra flaky crust.
    Blending Raspberry Lime Coconut Galette dough
    The coconut adds some nice texture to this Raspberry Lime Coconut Galette dough. I prefer to blend my galette dough with a pastry blender, by hand. Alternatively you could just use your hands and squish the dough together by band but you've got to move quickly to keep that butter nice and cold. Or you can use a food processor if you fancy, the galette dough whizzes together super quick and efficiently this way.
    Hydrating Raspberry Lime Coconut Galette dough
    When hydrating the dough with ice cold vodka, apple cider vinegar or ice cold water, be sure to only add a little bit at a time. You really don't want to over-hydrate or you'll end up with a heavy, dense crust.
    Testing Raspberry Lime Coconut Galette dough
    The Raspberry Lime Coconut Galette dough should just hold together when you squeeze a small fistful together.
    Raspberry Lime Coconut Galette dough
    Gather the Raspberry Lime Coconut Galette dough into a disk, then wrap in plastic wrap and refrigerate for at least one hour.
    Mixing Raspberry Lime Coconut Galette filling
    The filling for this Mixing Raspberry Lime Coconut Galette is simple, fresh raspberries, lots of fresh lime zest and juice and a little pure cane sugar to sweeten things up a bit.
    Thickening the Raspberry Lime Coconut Galette filling
    To thicken the Mixing Raspberry Lime Coconut Galette filling, I like to use Bob's Red Mill Tapioca Flour. It thickens like cornstarch but without the chalky aftertaste. Tapioca flour has a natural sweetness so it blends right in with the filling.
    Rolling dough for Raspberry Lime Coconut Galette
    Once you've rolled out the Raspberry Lime Coconut Galette dough, roll it back around the rolling pin and transfer it to a parchment or silpat mat lined baking sheet to fill and fold.
    Filling Raspberry Lime Coconut Galette
    Add the berries to the top of the rolled Raspberry Lime Coconut Galette dough, leaving a 2-3" overhang all the way around to fold back up and over the filling.
    Shaping Raspberry Lime Coconut Galette
    To shape the Raspberry Lime Coconut Galette, you just gently lift and fold the edges up and over the filling. The dough has a naturally tendency to pleat over couple of inches, so just listen to the dough and it is as easy as pie.
    Adding egg wash to Raspberry Lime Coconut Galette
    To give the edges of the Raspberry Lime Coconut Galette a little sheen and sparkle, brush the dough with a simple egg wash and sprinkle with Bob's Red Mill Sparkling Sugar.
    Raspberry Lime Coconut Galette fresh from the oven
    When the Raspberry Lime Coconut Galette comes out of the oven, the edges of the crust should be a toasty, golden brown and the berries should be nice and jammy. Don't worry if a little juice leaks out of the galette, this just gives the crust a nice caramelized fruity flavor in some spots.

     

    Adding coconut to the Raspberry Lime Coconut Galette
    Once the Raspberry Lime Coconut Galette fresh cools down, I like to add another sprinkle of shredded coconut. It adds a little sweet coconutty flavor to balance the tart filling and another layer of texture, which is always a good thing.
    Fresh baked Raspberry Lime Coconut Galette
    This Raspberry Lime Coconut Galette screams summer with tropical elements of lime and coconut.
    Raspberry Lime Coconut Galette by Baking The Goods
    You can't help but chill out and enjoy summertime with this Raspberry Lime Coconut Galette, especially when you add a scoop of creamy, cool vanilla ice cream.
    Raspberry Lime Coconut Galette by Baking The Goods
    You can't help but chill out and enjoy summertime with this Raspberry Lime Coconut Galette, especially when you add a scoop of creamy, cool vanilla ice cream.
    Slices of Raspberry Lime Coconut Galette
    One slice of Slice of Raspberry Lime Coconut Galette for you and one slice of Slice of Raspberry Lime Coconut Galette for me.
    Slice of Raspberry Lime Coconut Galette
    This slice of Raspberry Lime Coconut Galette with vanilla ice cream has my name all over it!
    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Raspberry Lime Coconut Galette by Baking The Goods

    Raspberry Lime and Coconut Galette


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Becky Sue from Baking The Goods
    • Total Time: 1 hour
    • Yield: 6 servings
    Print Recipe
    Save Recipe Recipe Saved

    Description

    This Raspberry Lime Coconut Galette is an easy going recipe with a laid back island vibe. The all butter crust has a tropical twist of toasty coconut & beautifully showcases peak summer berries bursting with jammy flavor and zippy lime. 


    Ingredients

    Units

    COCONUT PIE DOUGH

    • ½ cup unsalted butter (- cold & cut into ½" cubes)
    • 1 cup all purpose flour
    • ⅓ cup finely shredded coconut
    • 1 tablespoon fine cane or granulated sugar
    • 1 teaspoon fine sea salt
    • 2 tablespoons ice cold vodka
    • 1-2 tablespoons ice cold water

    RASPBERRY LIME FILLING

    • 5 cups fresh raspberries
    • 1 medium lime (-zested & juiced)
    • ¼ cup fine cane or granulated sugar
    • 1 tablespoon tapioca flour
    • 1 tablespoon finely shredded coconut
    • 1 large egg
    • 1-2 tablespoons sparkling or turbinado sugar
    • 1 tablespoon unsalted butter (- cut into small cubes)

    Instructions

    COCONUT GALETTE / PIE DOUGH

    1. Place the flour, coconut, sugar and salt in a mixing bowl and whisk together. Cut the butter into ¼"- ½" cubes and put back in the fridge to firm back up for a few minutes.
    2. If you have a food processor, you can use it to mix the pie dough. Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.

      If you don't have a food processor, you can easily cut in the butter by blending the flour mixture with either a pastry blender, two butter knives or even just by squishing it between your fingers, just be careful that the butter doesn't start to melt.

    3. If using a food processor, while pulsing, gently pour the vodka through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, using a pastry blender (or the butter knife method). Test the dough by pinching it occasionally. If you aren't using a food processor, use a pastry blender or fork to combine the vodka into the dough.

      *Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.

    4. Form the dough into a disks and wrap it in plastic. Chill for at least 1-2 hours before rolling and forming. If you don't plan on using the dough within a few hours or on the day you prepare it, you can store the dough in the freezer. (If it sits in the refrigerator too long, it could start to turn a grayish color.)

    RASPBERRY LIME FILLING

    1. Place raspberries in a bowl, top with sugar, lime juice and lime zest. Gently stir together to combine. Allow to sit for 15 minutes so the juices begin to release from the berries.
    2. Transfer 2-3 tablespoons of the the juices into a small bowl and whisk together with tapioca flour to create a slurry. Pour back over the berries and gently fold to combine.
    3. Roll the smaller dough disks into 8" rounds or the larger disks into 14"-15" rounds.

    ASSEMBLE & BAKE

    1. Roll the dough disk into a 12"-14" round. Then transfer to a lined baking sheet.

      To help prevent a soggy bottom, brush a thin layer of egg white on the surface of the dough before adding the berries. The proteins in the egg white will strengthen as the galette bakes and create a barrier between the dough and filling. 

    2. Gently spread the raspberries over the center of the dough leaving a 2"-3" border all the way around.
    3. Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2 inch intervals as you fold. It should pleat around 12 times as you work your way around.
    4. Whisk the egg in a small bowl. Lightly brush the mixture over exposed dough & sprinkle liberally with sparkling sugar. Dot the fruit with the cubes of butter.
    5. Preheat the oven to 400°F and chill the galette in the freezer for 15-20 minutes before baking.
    6. Turn the oven back down to 375°F.
    7. Bake for 35-40 minutes, rotating the pans halfway through. The crust should be a deep golden brown and the fruit should be soft.
    8. Allow to cool, then sprinkle with more shredded coconut. Slice into wedges to serve. Tastes great with fresh whipped cream or à la mode.
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Category: Dessert
    • Cuisine: Galette

    Need help? Hot tip?

    Find Baking the Goods on Instagram & Pinterest, or let's chat about how you can work with me.

    Raspberry Lime Coconut Galette by Baking The Goods
    Raspberry Lime Coconut Galette by Baking The Goods.

    More Galettes

    • Apple Cheddar Galette by Baking The Goods
      Apple Cheddar Galette
    • Blueberry Peach Galette by Baking The Goods
      Blueberry Peach Galette
    • Apricot Almond Galette with Cream Cheese Crust by Baking The Goods
      Apricot Almond Galette with Cream Cheese Crust
    • Cherry Almond Galettes by Baking The Goods
      Cherry Almond Galettes

    Reader Interactions

    Comments

    No Comments

    How'd my recipe work for you? Share your tips! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Baking The Goods logo square format

    Get my best baking recipes

    /* real people should not fill this in and expect good things - do not remove this or risk form bot signups */

    Intuit Mailchimp

    Hi, I'm Becky Sue! I'm a self-taught baker, recipe developer, photographer and food stylist with a passion for approachable, step-by-step recipes and storytelling.

    Here at Baking the Goods, I break down my best baking techniques into digestible, tasty little nuggets to encourage, educate and empower you as a home baker.

    Work with me →

    So hot right now

    • Strawberry Pistachio Olive Oil Cake by Baking the Goods
      Strawberry Pistachio Olive Oil Cake
    • Honey Citrus Avocado Dip by Baking The Goods
      Honey Citrus Avocado Dip
    • Chocolate Dipped Strawberry Cookies by Baking The Goods
      Chocolate Dipped Strawberry Cookies
    • Blueberry Almond Crumble Bars by Baking The Goods
      Blueberry Almond Crumble Bars
    • Pavlova with Apricot Curd and Blueberries by Baking The Goods
      Pavlova with Apricot Curd and Blueberries
    • Roasted Blueberry Shortcakes by Baking The Goods
      Roasted Blueberry Shortcakes
    • Elote inspired Pizza by Baking The Goods
      Elote Inspired Pizza
    • Strawberry Rhubarb Coffee Cake by Baking The Goods
      Strawberry Rhubarb Coffee Cake
    • Ginger Honey Lime Chicken Skewers by Baking The Goods
      Ginger Honey Lime Chicken Skewers
    • Avocado Blueberry Tarts with Almond Crust by Baking The Goods
      Avocado Blueberry Tarts with Almond Crust
    • Mixed Berry Oat Almond Crisp by Baking The Goods
      Mixed Berry Oat Almond Crisp
    • Blueberry Almond Crumble Pie by Baking The Goods
      Blueberry Almond Crumble Pie
    • Pineapple Lime Coconut Hand Pies by Baking The Goods
      Pineapple Lime Coconut Hand Pies
    • Blueberry Peach Galette by Baking The Goods
      Blueberry Peach Galette
    • Berry Mascarpone Tarts with Almond Shortbread Crust by Baking The Goods
      Berry Mascarpone Tarts with Almond Shortbread Crust
    • Blueberry Lemon Curd Poppy Seed Shortbread Bars by Baking The Goods
      Blueberry Lemon Curd Poppy Seed Shortbread Bars
    • Stone Fruit Pie by Baking The Goods
      Stone Fruit Pie
    • Rich and creamy Apricot Curd
      Apricot Curd
    • Big Pink Cookie Cake by Baking The Goods
      Big Pink Cookie Cake
    • Rye Crepes with Rhubarb Raspberry Ginger Compote by Baking The Goods
      Rye Crepes with Rhubarb Raspberry Ginger Compote

    banner: California Date Cookbook featuring 3 recipes from Baking the Goods

    Footer

    ↑ back to top

    Contractor for

    • Photography & Videography
    • Food & Photography Styling
    • Recipe Development
    • Sponsored Posts
    • Brand Ambassadorship
    • Freelance Writing and Editorial Work

    Recipes by email

    Subscribe for baking recipes, tips, and stories

    Contact Becky Sue

    Let's work on a project together! Contact me via email or on socials.

    • Privacy Policy
    • Cookie Opt-out Preferences

    Copyright © 2024 Baking The Goods

    Cookies. The other kind.

    This website uses use digital cookies. “Allow” lets us use data like how many times a recipe is viewed to gauge popularity. You don't have to allow cookies, but certain features of the site might end in a baking fail.

    Functional Always active
    Technical functions necessary for the legitimate use of services explicitly requested by the subscriber or user, or for the sole purpose of transmission over an electronic communications network.
    Preferences
    The functions necessary for the storing of preferences that are not requested by the subscriber or user.
    Statistics
    Data and access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    Manage options
    {title} {title} {title}
    Cookies. The other kind.
    We use technologies like cookies to store and/or access device information. We do this to improve browsing experience and to show (non-) personalized ads. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    Technical functions necessary for the legitimate use of services explicitly requested by the subscriber or user, or for the sole purpose of transmission over an electronic communications network.
    Preferences
    The functions necessary for the storing of preferences that are not requested by the subscriber or user.
    Statistics
    Data and access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    Manage options
    {title} {title} {title}