VEGAN PINEAPPLE, COCONUT, LIME and CHOCOLATE CRUMBLE

This gorgeous recipe for Vegan PINEAPPLE, COCONUT, LIME and CHOCOLATE CRUMBLE  is by Danielle Maupertuis, Vegan Pastry Chef and Author

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How to make VEGAN PINEAPPLE, COCONUT, LIME and CHOCOLATE CRUMBLE

 

1.CHOCOLATE COCONUT CRUMBLE

 

• 60g plain flour (or gluten-free flour)
• 12g unsweetened vegan cocoa powder
• 50g golden caster sugar
• 30g desiccated coconut
• 65g vegan spread

 

Method

1. 1. Preheat the oven 190C/Gas 5.
2. Tip the flour, the cocoa powder, the sugar and the coconut in a large bowl. Mix all the dry ingredients together with a spatula.

Cut the cold vegan spread in cubes. Rub them in with your fingertips until the mixture looks like moist breadcrumbs. Do not overwork the crumble.

3. 3. Sprinkle the crumble evenly over a pre-lined baking tray and bake for about 10 mins. To assure the crumble will be evenly baked, roughly turn the crumbs over with a fork and bake for another 5 mins.

Let it cool down.

 

2.PINEAPPLE CUBES, LIME AND RUM COMPOTE

 

• 160g pineapple cubes
• 75g pineapple juice
• 75g pineapple and coconut jam
• 1 tsp white rum (optional)
• ½ tsp lime juice

 

Method

 

1. 1. Cut the flesh of a ripe pineapple in small cubes. Put in a heavy bottom saucepan, add the juice and the jam. Cover with a lid and simmer, medium heat, for about 20 min.
2. 2. Add the lime juice and rum. Remove the lid and reduce the compote, stirring from time to time, until it reaches a syrupy consistency.
3. 3. Let it cool down.

 

3.YOGHURT CREAM

 

• 100g solid creamed coconut
• 60g milk alternative
• 300g vegan plain yoghourt
• 2 Tbsp corn syrup
• 6 Tbsp Malibu liquor

 

Method

1. 1. In the microwave, melt the solid creamed coconut with the milk alternative for about 20 sec. at 850C. Transfer into a mixing bowl and, with the paddle attachment, beat the mixture until it reaches a smooth paste texture.

Scrape the sides and the bottom of the bowl.

2. 2. Slowly incorporate the yoghurt, and finally the corn syrup and Malibu liquor. Give it a last stir, and let it set for ½ h at least in the fridge.

 

4.GRILLED PINEAPPLE

1. 1. Turn on the oven grill, 190C / gas 5.
2. 2. Soak the skewers in cold water for ½ h to prevent them from burning.
3. 3. Cut the pineapple in cubes 2cm and thread 4 pieces onto each skewer.
4. 4. Grill 4 min. on each side until slightly blackened.

 

5.ASSEMBLING VEGAN PINEAPPLE, COCONUT, LIME and CHOCOLATE CRUMBLE

1. Pour 40g of crumble in the bottom of each glass, cover with 70g of the pineapple compote. Finish with 100g coconut yoghurt. Decorate with a grilled pineapple skewer.