TROPICAL PINEAPPLE AND COCONUT CRUMBLE
Recipe by The Gibraltar Vegan, follow http://www.instagram.com/ thegibraltarvegan for updates
The combination of pineapple and coconut brings two very tropical tastes together to form a perfect treat during the summer months. This recipe is also gluten free as it uses coconut flour, however, plain flour will also suffice, it just won’t have as intense a coconut flavour. This crumble is delicious cold or slightly warm with vegan vanilla ice-cream. INGREDIENTS •
560g canned pineapple
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150g desiccated coconut
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225g coconut flour
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400g light brown sugar
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100g caster sugar
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120g vegan butter
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4tbsp arrowroot powder (or cornflour if you prefer)
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1tsp Himalayan salt
and line your baking tray with grease proof paper. 2. Drain the can of pineapple and chop the fruit into small pieces. 3. Mix the pineapple, white sugar and arrowroot powder together in a saucepan on a medium heat and stir until the mixture is thick. Set it aside.
METHOD
4. Mix the light brown sugar and vegan butter together. Once mixed add in the coconut, coconut flour, salt and mix well.
1. Preheat oven to 180 degrees
5. Scoop out half of this mixture
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and place on the baking tray. Flatten it and bake in the oven for six minutes. 6. On to this layer add the pineapple mixture and spread evenly around the tray. 7. Place the final layer of the coconut mixture on top. Do not flatten but do press lightly. 8. Bake in the oven for 15 minutes or until golden brown. 9. Cool down before cutting into slices. GIBRALTAR MAGAZINE JULY 2020
