Nothing says springtime like fresh fruit! This Raspberry Galette with Coconut Whipped Cream is the perfect dessert to make for Easter and beyond!
1 pkg. Wewalka Pie Crust
1¾ cups fresh raspberries
½ tsp. lemon zest
3 Tbsp. brown sugar
1 tsp. lemon juice
1 Tbsp. of granulated sugar
1 egg, whisked with 1 tsp. of water
Coconut chips, for garnish
1 14-ounce can coconut cream, chilled in the fridge at least overnight
¼ – ¾ cup powdered sugar
½ tsp. vanilla extract
- Preheat oven to 400°F. In a bowl, mix the fresh raspberries with lemon zest, lemon juice, and brown sugar. Let the mixture macerate for about 30 minutes.
- Gently roll out the Wewalka Pie Crust on a cookie sheet, leaving the included parchment underneath. Using a slotted spoon, scoop out the berries onto the pie crust about 1½ inches from the edges, leaving the juices behind in the bowl. Gently fold the edges of the pie crust, overlapping the raspberries a little, crimping around as you go.
- Brush the crimped edge with the egg wash. Sprinkle the granulated sugar on the egg-washed edge. Bake for 20-22 minutes till the edges start turning golden brown. Let the galette cool down completely and top with coconut whipped cream and coconut chips. Serve.
- Chill a large mixing bowl 10 minutes before whipping. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.