• Iris Windsor

Raspberry Lime and Coconut Slice


For those of you who like to keep sugar, gluten and fat to a minimum, I can recommend this recipe


Raspberry, Lime and Coconut Slice

Ingredients

  • 100ml coconut oil

  • 1/3 cup (115g) honey

  • 11/4 cups (125g) almond meal

  • 2 cups (140g) shredded coconut

  • 2 egg whites, lightly beaten

  • 2 x 125g punnets raspberries, halved

Lemon Curd

  • 3 eggs, plus 3 extra egg yolks, whisked thoroughly

  • 1 tbs cornflour, whisked with 1 tbs water

  • 1/3 cup (115g) honey

  • !/2 cup juice (Finely grated zest & juice of 2 lemons or 3 limes)

  • 1/3 cup (80ml) coconut oil

COCONUT TOPPING

  • 2 tbs honey

  • 1 egg white, lightly beaten

  • 2 cups (140g) shredded coconut

Method

  • 1. 
Preheat the oven to 180°C. Line a deep 20cm × 30cm baking pan with baking paper.

  • 2. 
Combine coconut oil and honey in a saucepan over low heat, stirring until melted. Stir in almond meal, coconut, and a pinch of salt until combined.

  • 3. 
Set aside to cool for 10 minutes, then stir in the egg whites until combined. Pour mixture into baking pan and press down into an even layer. Bake for 17 minutes or until golden and set. Set aside to cool.

  • 4. 
For the lemon curd, place eggs, egg yolks, and cornflour in a heatproof bowl set over a pan of simmering water, whisking to combine.

  • 5. 
Add honey, lemon zest, and juice, whisking constantly, for 4 minutes or until thickened. Add coconut oil, whisking for 4 minutes or until smooth. Strain curd and set aside to cool slightly.

  • 6. 
Spread fresh raspberries over the base.

  • 7. Spread over lemon curd and chill for 1 hour to set. Preheat oven grill to medium.

  • 8. 
For the topping, warm honey in a saucepan over low heat until melted, then remove from heat. Whisk in egg white until combined, then stir in coconut.

  • 9. 
Spoon topping over the lemon curd to completely cover (don’t flatten it as you want peaks of toasted shredded coconut), then grill for 2-3 minutes until coconut is golden and crisp.

  • Note. Watch this step carefully. It browns super quick.... in minutes!!! I very nearly burnt mine!

  • 10. 
Chill for 1 hour before cutting into portions to serve.

I have made this recipe and thought that it was really delicious. It is the perfect "after-dinner treat" for when you are watching your weight.

Note: You can also use finely sliced pear or apple instead of raspberries. I would. steam your choice of fruit just a little first if using.


Inspiration and photos for this recipe have been taken from delicious.com.au

To learn more about us, at Dragonfly's Early Learning at Coolum Beach, go to https://www.dragonflys.com.au/contact-us

Or give us a call on 07 5471 6500. We would love to hear from you


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