This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Coconut sweetcrust pastry
You might already be familiar with sweetcrust pastry (pâte sablée) which contains a small amount of ground almonds. This is the coconut version, made with dessicated coconut, ideal for tarts with a more exotic flavour.
60 K 3.2/5 (6 reviews)
15 min.
Easy
400 g
6 IngredientsLast modified on: October 25th 2020
For 400 g, you will need:
- 1
265.2 ml flour - 2
124 ml butter - 3
1 egg - 4
35 ml caster sugar - 5
2 ml fine (or table) salt - 6
50 ml dessicated coconut
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 5 min.
Put into a mixer bowl: 265.2 ml flour, 124 ml butter, 1 egg, 35 ml caster sugar, 2 ml fine (or table) salt and 50 ml dessicated coconut.
Stage 2 - 3 min.
Knead until evenly mixed (2 or 3 minutes).
Stage 3 - 5 min.
Weigh out into lumps of about 12 oz (350 g) and form into flat "cakes". Wrap carefully in plastic film.
Stage 4
This dough freezes very well. If you are planning on freezing, do remember to label it.
Remarks
For an even more exotic touch, use brown sugar instead of white.
Keeping: Several days in the fridge, wrapped in plastic film. Freezes very well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 170 RDI=20 % | 110 RDI=20 % | 1,740 RDI=90 % | 7,290 RDI: 90 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=4 % | 30 RDI=4 % | 420 RDI=20 % | 1,780 RDI: 20 % |
How much will it cost?
- For 400 g : 1.45 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Coconut "croute à thé"
Here's a coconut version of the classic French "croute à thé" cake. The double coconut flavour comes from the sweetcrust pastry as well as the filling.
30 K 55 min.
This recipe uses (among others)
Flour
Like these other recipes: Sandwich bread, Toasted almond cake, Chestnut and hazelnut biscuits, Mouna, Soft apple cookies, ... See them all 204
Butter
Like these other recipes: Mushroom tart, Almond cream, Crispy prawn rolls, Tomato tatin, Quick Strawberry Millefeuille, ... See them all 477
Dessicated coconut
Like these other recipes: Coconut paste, Coconut pyramids, Coconut tuiles, Coconut "croute à thé", ... See them all 4
Caster sugar
Like these other recipes: Blackberry and almond fondant tart, Chocolate and vanilla crème brûlée, Cookies of the Camisards, You should not leave egg yolks in contact with sugar, Corsican tarts, ... See them all 361
Other recipes you may also like
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011313 K4.1 1 hour 25 min.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits. September 17th 2013681 K5 20 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012344 K 24 40 min.
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty. October 3rd 2010890 K3.8 6 min.
Ratatouille confite
In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish. June 12th 2011229 K 13.8 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.