Mango coconut galette

By Annegret Henninger
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mango-coconut-dessert
Credit:

The Social

The “Anything Goes” cookie dough is just so versatile – and I wanted to play with that.  Here we have a delicate and light crispy coconut galette inspired by my trip to Singapore, which I visited specifically to check out the rumored pastry scene there.  

YIELDS
12 GALETTES
TOTAL TIME

Ingredients

Anything goes cookie dough:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup Becel® Original margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups sweetened shredded coconut, plus more for sprinkling (an extra cup)
  • Zest from 1/4 lemon
  • Zest from 1/4 lime

Toppings:

  • 1 aerosol can of coconut whipped cream
  • 5 cups frozen mango pieces (thawed)
  • 1 lime for zesting
  • 1 1/2 cups crispy coconut pieces

Directions

Note: this recipe only calls for a half portion of the Anything Goes cookie dough

  1. With a spatula, mix in the coconut, lemon and lime zest into the Anything Goes cookie dough until combined.
  2. Line two baking trays with parchment paper. Set aside.
  3. For each ‘galette’, form a ball with two tablespoons of cookie dough.
  4. Put six balls on each tray, ten centimeters apart.
  5. Using a glass, with the bottom dipped in flour, flatten dough to seven centimeter wide circles and shape each into a neat circle using finger tips.  Sprinkle generously with shredded coconut and with fingertips gently press coconut into galettes.
  6. Bake in the center of a 325F/160C preheated oven for 15-18 minutes or until coconut begins to golden.  Cool two minutes on wire rack; remove the galettes from the sheets and cool completely.  Galettes will be crispy.

Assembly:

  1. Assemble up to 30 minutes before serving.
  2. Leaving a two centimetre edge on the galette, add a two centimetre thick layer of coconut whipped cream in the center.
  3. Top the galettes with four to five pieces of mango chunks each.
  4. Grate fresh lime zest onto the galettes, and sprinkle with crispy coconut pieces. 

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