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Coconut White Peach Galette

Coconut-peach-galette

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.

Coconut Peach Galette
Coconut Peach 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-Peach-Galette

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This Coconut White Peach Galette recipe is light, and coconuty with a beautiful spread of white peaches slices. This flavor combination will not disappoint you! A perfect dessert to for a summer afternoon tea with friends!
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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.

Bake at 375 for 35-45 min until crust is golden brown

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    MeiJustDid.com About me
    Hi there! I'm Mei

    There are too many cuisines to only cook one!ย Iย  hope this blog allows you to explore and taste the diversity of cuisines from around the world. Here you’ll find globally-inspired recipes and the travel stories that led to them.ย ย 

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