This Coconut White Peach Galette recipe is light, and coconuty topped with a beautiful spread of white peaches slices. Its flavor combination will not disappoint you! A perfect dessert to for a summer afternoon tea with friends!
White peaches are sweeter and luscious than yellow peaches. They have a hint of floral taste and are smoother in texture making them ideal for quick bakes. Perfect for rustic pies like galettes! I’f you are a lazy pie maker like myself, you know pre-made pie crust is the way to go! Who got time for soggy bottoms? But there is always time a flaky galette.
This Coconut White Peach Galette recipe has a coconut and cinnamon sugar base, topped with a beautiful spread of thin peaches slices. It’s so simple and rustic yet elegant a perfect dessert for a summer afternoon tea with friends! This flavor combination will not disappoint you!
𝑪𝒐𝒄𝒐𝒏𝒖𝒕 𝑾𝒉𝒊𝒕𝒆 𝑷𝒆𝒂𝒄𝒉 𝑮𝒂𝒍𝒆𝒕𝒕𝒆
Ingredients
- 1 pie crust (I used Trader Joe's)
- 2 tbsp turbinado sugar
- 1/2 tbsp cold unsalted butter
- 1 egg yolk with water for egg wash
Sugar Base
- 1/2 cup virgin coconut oil (semi-solid, spreadable)
- 1/2 cup dark brown sugar
- 1/4 cup All purpose flour
- 1 tsp finely shredded coconut (optional)
- 1 /2 tsp cinnamon powder
Fruits
- 3 White peaches
- 1/2 lemon (for the juice)
Instructions
Thaw Pie crust
- Leave Pie crust to thaw at room temperature.
- Place on crust of parchment paper, dust with a little bit of flour ( to prevent roll from sticking) and roll until dough slightly thinner than originally (this will prevent soggy, uncooked bottoms).
- Place in refrigerator until assembly time.
Coconut Cinnamon filling
- Mix coconul oil, dark brown sugar, all purpose flour, cinnamon and shredded coconut until it turns into a spreadable mix and set aside.
Fruit
- Thinly slice white peaches in ~ 1/8 inch, without breaking the order of the slices. Set aside and squeeze lemon juice over peaches.
Assembly
- Transfer pie crust to baking sheet.
- Spread coconut cinnamon filling leaving 2 inch from the edges.
- Arrange the peach slices in an outer circle and then the inner circle.
- Fold de edges, coat with egg wash and sprinkle turbinado sugar.
- Dab with small pieces of butter.
