Difficulty
Intermediate
Servings
10
Prep Time
15
Cooking Time
15
Ingredients
50 g Butter
50 g Coconut fat
100 g Brown sugar
100 g Strong flour
100 g Shredded coconut
50 g Coconut fat
100 g Brown sugar
100 g Strong flour
100 g Shredded coconut
Elaboration
1. Create the Paste
In a medium bowl, cream together the butter, coconut fat, and brown sugar until smooth. Incorporate the strong flour and shredded coconut until a homogenous, slightly stiff paste forms. Do not overwork the dough, you just want it unified.
2. Shape and Chill
Divide the dough into two portions. Roll each into a tight cylinder (log) approximately 4–5 cm in diameter using plastic wrap. Twist the ends firmly to compress the dough, ensuring there are no air pockets. Freeze for at least 2 hours, or until rock solid.
3. The Grating Technique
Preheat your oven to 170°C (338°F). Line a baking sheet with parchment paper or a silicone mat. Using a box grater (large holes), grate the frozen logs directly onto the tray.
Tip: Spread the shavings in a thin, even layer. Do not press them down, or you will lose the airy texture.
4. Bake to Golden
Bake for 12–15 minutes. Every 5 minutes, gently move the crumble around with a fork to ensure even browning. Remove from the oven when it reaches a deep, toasted amber color.
5. Cool and Store
Let the crumble cool completely on the tray; it will continue to crisp up as it drops to room temperature. Store in an airtight container for up to two weeks.
In a medium bowl, cream together the butter, coconut fat, and brown sugar until smooth. Incorporate the strong flour and shredded coconut until a homogenous, slightly stiff paste forms. Do not overwork the dough, you just want it unified.
2. Shape and Chill
Divide the dough into two portions. Roll each into a tight cylinder (log) approximately 4–5 cm in diameter using plastic wrap. Twist the ends firmly to compress the dough, ensuring there are no air pockets. Freeze for at least 2 hours, or until rock solid.
3. The Grating Technique
Preheat your oven to 170°C (338°F). Line a baking sheet with parchment paper or a silicone mat. Using a box grater (large holes), grate the frozen logs directly onto the tray.
Tip: Spread the shavings in a thin, even layer. Do not press them down, or you will lose the airy texture.
4. Bake to Golden
Bake for 12–15 minutes. Every 5 minutes, gently move the crumble around with a fork to ensure even browning. Remove from the oven when it reaches a deep, toasted amber color.
5. Cool and Store
Let the crumble cool completely on the tray; it will continue to crisp up as it drops to room temperature. Store in an airtight container for up to two weeks.