Tropical Fruit Galette

Name: Tropical Fruit Galette
Prep time: 15 min
Total time: 50 min
Yield: 6 - 8 serving(s)
Ingredients: All-purpose flour, for dusting the surface; 2 refrigerated pie crusts (from 1 14-oz. box); 1/2 c. finely chopped roasted macadamia nuts, divided; 1/2 c. finely chopped coconut chips, divided; 1/4 c. chopped banana chips; 1 c. fresh pineapple wedges (about 3/4-inch thick); 1 c. fresh mango slices (about 2-inch pieces) from 2 mangos; 1 c. sliced, fresh kiwi (about 1/4 inch thick) from 3 kiwis; 1/2 c. coconut milk, plus more for brushing; 6 tbsp. powdered sugar; 1/2 tsp. lime zest; Roasted macadamia nuts, roughly chopped, for garnish; Coconut chips, for garnish

It tastes like paradise!

By Josh MillerPublished: Jun 30, 2022

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Yields:

6 - 8 serving(s)

Prep Time:

15 mins

Total Time:

50 mins

No need to pack a suitcase! This tropical fruit galette is like a little slice of vacation! Easier than a traditional pie recipe, this rustic galette is made by sandwiching two store-bought pie-crusts together, but not before adding a secret layer of chopped coconut flakes and macadamia nuts! Topped with sweet mango, pineapple, and kiwi and drizzled with a coconut-lime glaze, this super-easy summer dessert is a tropical delight!

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Ingredients

All-purpose flour, for dusting the surface
2 refrigerated pie crusts (from 1 14-oz. box)
1/2 cup finely chopped roasted macadamia nuts, divided
1/2 cup finely chopped coconut chips, divided
1/4 cup chopped banana chips
1 cup fresh pineapple wedges (about 3/4-inch thick)
1 cup fresh mango slices (about 2-inch pieces) from 2 mangos
1 cup sliced, fresh kiwi (about 1/4 inch thick) from 3 kiwis
1/2 cup coconut milk, plus more for brushing
6 Tbsp. powdered sugar
1/2 tsp. lime zest
Roasted macadamia nuts, roughly chopped, for garnish
Coconut chips, for garnish

Directions

1. Step 1Preheat the oven to 425°. On a lightly floured piece of parchment paper, unroll one pie crust. Sprinkle 1/4 cup each of finely chopped macadamia nuts and coconut chips evenly over the crust, all the way to the edges.
2. Step 2Unroll the second piecrust and place it on top of the first crust. Lightly dust the top with flour and gently roll the crusts together with a rolling pin to seal. Roll the doubled crust into a 13-inch circle, and slide the crust and parchment paper onto a baking sheet.
3. Step 3Sprinkle the banana chips and remaining 1/4 cup each of finely chopped macadamia nuts and coconut chips evenly over the crust, leaving a 1 1/2 inch border.
4. Step 4In a medium bowl, stir together the mango, pineapple, kiwi, and sugar. Spread and arrange the fruit evenly over the macadamia mixture on the crust. Fold the edges of the dough over the outer edge of the fruit, overlapping every 3 to 4 inches, to keep the crust flat against the fruit. Brush the outer crust lightly with coconut milk.
5. Step 5Bake on the middle rack until the crust is golden brown and the fruit is tender, about 30 minutes. Let cool for 10 minutes, then transfer on the parchment paper to a wire rack, and let cool about 30 minutes more.
6. Step 6While the galette is cooling, whisk together the remaining 1/2 cup coconut milk, powdered sugar, and lime zest until smooth. Top the galette with the coconut drizzle. Sprinkle with macadamia nuts and coconut, if you like.

Look for Dang! brand coconut chips at your local grocery store. If you can't find them, simply toast sweetened coconut flakes in a skillet over medium heat until lightly golden.

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