Gluten-free redcurrant-coconut pie
Gluten-free redcurrant-coconut pie
Cooking time
35
minutesA wonderfully succulent Gluten Free Redcurrant-Coconut Pie that will make your mouth water! The sweet coconut sauce nicely balances the flavour of the redcurrants.
Ingredients
- Bottom
150 g margarine or butter
1,5 dl sugar
2 eggs
0,5 dl water
1 teaspoon of baking powder
n. 250 g redcurrants
- Kookostosca
25 g butter
0,5 dl light syrup
0,5 dl brown sugar
1 dl whipping cream
2 dl coconut flakes
Preparation
- Whisk together the room temperature margarine and sugar. Add the eggs and whisk well. In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the margarine-sugar-egg mixture. Add more water. Mix the dough until smooth.
- Grease a pie dish or square pan. Pour the dough into the pan. Sprinkle with redcurrants. Bake the pie in the middle of the oven at 175 C for about 20-25min. While the pie is in the oven, prepare the coconut sauce. Put the ingredients for the coconut coca in a saucepan and bring to the boil. Bring to the boil, stirring all the time, until the tosca darkens and thickens. Spread the tosca on top of the pie that came out of the oven. Bake the pie for about 15min more.
- A luscious Gluten Free Redcurrant Coconut Pie is ready to enjoy!
Ina Elevant | Gluten Free
