Ingredients — what you'll need
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- 100 gram Desiccated Coconut
- 6 teaspoon Coconut Milk
- 30 gram Wholegrain Spelt Flour
- 3 tablespoon Honey
- 2 piece Egg Yolk
- 4 tablespoon Cornstarch
- 200 milliliter Coconut Milk
- 25 gram Coconut Oil
- 15 piece Cherries
- 2 gram Whole Cardamom
Step-by-step method
At a glance
You're making a delightful two-part bake with a coconut-cardamom crust and silky cherry custard filling. The trickiest part is getting your custard mixture (which starts out runny) to set perfectly during baking, but the egg yolks and cornstarch do all the work for you. Altogether, you're looking at less than two hours from start to finish, with a good chunk being hands-off chilling and baking time.
1/5
Make the dough
Mix all the dough ingredients together and knead by hand until everything comes together. Wrap in plastic wrap and chill in the fridge for about half an hour to firm up a little.
Ingredients
- 100 gram Desiccated Coconut
- 2 gram Whole Cardamom
- 30 gram Wholegrain Spelt Flour
- 6 teaspoon Coconut Milk
- 2 tablespoon Honey
- 25 gram Coconut Oil
2/5
Prepare the filling
Combine all the filling ingredients in a tall bowl and whisk thoroughly - the mixture will be quite runny. Don't worry, though: thanks to the egg yolks and starch, it will turn into a proper custard and set during baking.
Ingredients
- 200 milliliter Coconut Milk
- 2 piece Egg Yolk
- 4 tablespoon Cornstarch
- 1 tablespoon Honey
3/5
Let the dough rest
After the half hour, take the dough out of the fridge and press it evenly into the baking tins, right up to the edges.
