Tropical Pineapple-Coconut Galette

This is my favorite tropical summer galette! Bitting into this pineapple-coconut galette will definitely transfer you to the beach with a piña colada in your hand. It tastes heavenly!

I love to live my life to the fullest and enjoy every season, spring, summer, fall and winter and love to cook and bake with the seasonal fruits and vegetables! In the summer I always go on vacation with Nina her children and our parents to Florida where the tropical fruits taste extra good too!

This pineapple-coconut galette recipe is inspired by our several holidays we‘ve spent in Florida at the beach with a cocktail in hand 😉

Nina is always calling me the queen of galettes and scones because I love to make them a lot!

The difficult part of making galettes is rolling out the dough. Parchment paper is a lifesaver when making galettes! Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.

Love, Antonia

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Pineapple-Coconut Galette

Perfect dessert for summer. Coconut and pineapple is the perfect combination and this galette tastes like siting on the beach and sipping on a tropical cocktail.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American, French

Keyword: coconut crust, Galette, pineapple, tropical

Prep Time: 30 minutes

Cook Time: 40 minutes

chilling time: 1 hour

Servings: 6

Calories: 431kcal

Author: Antonia

Ingredients

• 1 cup desiccated coconut
• 1 cup whole grain flour
• 3 tbsp brown sugar
• 1/2 cup butter
• 4 tbsp ice water
• 1 pineapple fresh, medium sized
• 3 tbsp brown sugar

Instructions

• Using a high speed food processor ground the coconut to a fine meal. In a large bowl combine the ground coconut, the flour and 3 tbsp brown sugar. Add butter cubes, then rub in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 60 minutes.
• Preheat the oven to 180°C.
• Peel, quarter and core pineapple and cut into slices.
• When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 
• Arrange pineapple slices onto dough leaving a 3 inch border around the edges. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with remaining brown sugar.
• Bake the galette for 40-55 minutes or until crust is golden. Serve warm for example with coconut ice-cream.

Nutrition

Calories: 431kcal | Carbohydrates: 48g | Protein: 5g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 41mg | Sodium: 149mg | Potassium: 331mg | Fiber: 6g | Sugar: 28g | Vitamin A: 560IU | Vitamin C: 72mg | Calcium: 49mg | Iron: 2mg

I’ve been to Hawai’i this February, you should check out my travel diary! To get some wanderlust;)

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