
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
#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



This Raspberry Lime Coconut Galette has shredded coconut mixed into the crust for extra texture and a toasty flavor when baked.



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.



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.



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.



The Raspberry Lime Coconut Galette dough should just hold together when you squeeze a small fistful together.



Gather the Raspberry Lime Coconut Galette dough into a disk, then wrap in plastic wrap and refrigerate for at least one hour.



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.



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.



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.



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.



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.



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.



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.



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.



This Raspberry Lime Coconut Galette screams summer with tropical elements of lime and coconut.



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.



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.



One slice of Slice of Raspberry Lime Coconut Galette for you and one slice of Slice of Raspberry Lime Coconut Galette for me.



This slice of Raspberry Lime Coconut Galette with vanilla ice cream has my name all over it!

Raspberry Lime and Coconut Galette
- Total Time: 1 hour
- Yield: 6 servings
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
COCONUT PIE DOUGH
- 1/2 cup unsalted butter (- cold & cut into 1/2″ cubes)
- 1 cup all purpose flour
- 1/3 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)
- 1/4 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
- Place the flour, coconut, sugar and salt in a mixing bowl and whisk together. Cut the butter into 1/4″- 1/2″ cubes and put back in the fridge to firm back up for a few minutes.
- 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.
- 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.
- 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
- 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.
- 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.
- Roll the smaller dough disks into 8″ rounds or the larger disks into 14″-15″ rounds.
ASSEMBLE & BAKE
- 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.
- Gently spread the raspberries over the center of the dough leaving a 2″-3″ border all the way around.
- 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.
- 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.
- Preheat the oven to 400°F and chill the galette in the freezer for 15-20 minutes before baking.
- Turn the oven back down to 375°F.
- Bake for 35-40 minutes, rotating the pans halfway through. The crust should be a deep golden brown and the fruit should be soft.
- 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