Out of all the superfoods out there, coconut-related ones have got to be my number one. Not only does it come into play in nearly all my dishes (even just a fried egg with a little coconut oil) but it tastes so unbelievably good and sweet! It actually adds to the flavour of the dish or desert rather than just being something to cook with or something to surround a lemon tart! I thought the game changer was stir-frying some chilli prawns in a dollop of coconut oil because you literally feel as though you’ve just been jetted to the Caribbean, but this pastry case, WOW, a whole new level.
I made the gluten-free pastry case for my Nectarine and Chia seed pie which you can get the recipe for here. I wanted to create a desert that was completely gluten-free and so super healthy that the normal connotation of a ‘pie’ would jump completely out the window! It is indeed a damn-good pie, tastes incredible and probably my favourite of the sweet section to date, but all the glory can’t lie with the Nectarines and Chia, it was the Coconut flour pastry shell that made it that much more special! I don’t know if it was the combination of the pastry with the nectarines and chai filling that made the desert come alive but it was sensational. Therefore, I am giving it it’s very own blog post because I would use this pastry case time and time again for all different types of fillings and I hope you try it too!
Coconut is pretty accessible now, I found it in Dubai in quite a few supermarkets such as the Maybury and any Organic food store around here, and in London i’ve bought it a fair few times from Waitrose, so don’t worry thinking it’s a hidden gem that you’ll have to hunt for!
I mention a ‘patting technique’ in the instructions, the best way to do this is wrap your fingers in some cling film and then pat down the pastry onto your flan dish, spreading it as you go. You’ll be amazing what it covers in the end! I hope you love the pastry as much as I do!
I am searching for a coconut or almond flour puff pastry to make a gluten free Beef Wellington. This is the closest thing i’ve found.
Do you think your recipe could work if I press onto parchment then chill a bit and wrap around the beef and filling? Of course it wouldn’t puff like the traditional recipe, but I’m thinking it could be a decent substitute.
Sorry for slight delay in getting back to you – hope it wasn’t for an Xmas meal! However I don’t actually think this would work because you really need to press down into the dish and almost mould the flour together in the tin. My fear is it would crumble apart when you rolled it around the beef, even after being chilled.
Sorry that’s not very helpful and best of luck finding an alternative!
Tried making this but the pastry just wouldn’t stick together……
Sorry to hear that. For the coconut oil, did you use 1/4 cup of melted oil or when it’s slightly colder and therefore more solid?
Let me know!
I used melted.
Hmm okay … Coconut flour is inherently difficult to work with but these ingredients are the exact ones that worked for what you see pictured. Factors like temperature can affect any kind of baking, and the consistency of the pastry is not the same as a bread flour for example where you can handle it freely and it won’t tear apart. You definitely need to press the coconut pastry down into the baking tray and fill in parts that break off so you get the proper base when it cooks – which it will do well.
Sorry you had a bad experience first time round Barry x
No problem. I was out for a walk yesterday and came across some wild cooking apples. I used some cinnamon, maple syrup and vanilla to make some stewed apple. Then I was looking for a recipe for pastry with coconut flour and came across yours.
In the end I just served the brittle pastry with stewed apple and soya ice cream on the side.
Hi Carly. This pastry sounds amazing. I’m always looking for a grain free pastry recipe and this one sounds perfect.
I was looking at making a bacon and egg pie in this, but they generally need 30mins baking time. Would this work with the pastry recipe only needing an additional 10mins? Or could I add the ingredients on top of the raw pastry and then bake it for 30mins?
Aw great so glad you’ve found something that suits! I would suggest just adding on the extra 10 minutes but covering it with foil otherwise I think the outsides might burn a little which won’t taste great! I imagine that will work well, send me a picture of the egg and bacon pie, sounds yummy!!
Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!