Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Coconut and pink grapefruit slices
- Preparation and cooking time
- Total time
- Easy
- Cuts into 16 squares
Ingredients
- 50g desiccated coconut, plus 2 tbsp to serve
- 125g cold salted butter, diced
- 100g plain flour
- 75g spelt or wholemeal flour
- 50g golden caster sugar
- 1 pink grapefruit, zested
- to serve icing sugar
TOPPING
- 4 large eggs, 2 separated
- 200g golden caster sugar
- 25g cornflour
- 25g plain flour
- 2 large pink grapefruit, juiced to make 200ml, measured after sieving out the bits
- 2 lemon, juiced to make 50ml
- a few drops (optional) pink and orange food colouring
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6 and line a 23cm square, shallow tin with baking paper. Toast the coconut in a dry frying pan, stirring regularly until lightly browned. Put the butter, flours, sugar and half the toasted coconut in a food processor and whizz until the mixture comes together as a dough. Tip out of the machine and knead in the remaining coconut and grapefruit zest by hand. Press into the prepared tin as evenly as you can to make a flat base. Bake for 12-15 minutes or until lightly golden. Use the separated egg yolks from the topping to brush all over the base, then put back into the oven for another 5 minutes or until crisp.
- STEP 2
Meanwhile, make the topping. Whisk the 2 egg whites, 2 whole eggs, sugar and flours together until smooth. Whisk in both juices, plus a little food colouring, if you like, to get a pink, peachy hue.
- STEP 3
When the base comes out of the oven, lower the oven to 180C/fan 160C/gas 4. Give the topping a quick whisk, then pour the topping mixture over the base through a sieve, while the base is still hot. Bake for 12-15 minutes or until the topping is set and doesn’t wobble too much when shaken. Sprinkle with the last 2 tbsp of coconut and cool, then chill for 1 hour. To serve, dust a little icing sugar over the top and cut into squares.
