Ingredients crumble

  • 3 dl wheat flour
  • 75ml (3/4 dl) sugar
  • 75ml (3/4 dl) shredded coconut
  • 75g coconut butter
  • Cardamom to taste

Extras

  • Pie form
  • 1 large plastic freezer bag, freezer (or fridge for longer time)
  • Bake in oven at 225°C, 15 minutes

Ingredients Filling

  • 1 fresh pineapple, run in a juicer (blender and pour off the liquid)
  • 2 fresh mangoes , run in a juiced (or blender and pour off the liquid)
  • 30ml (2 tablespoons) of potato flour

Work Filling

Remove the core of the pineapple, and the nasty parts of the shell, careful not to cut too much off.

Peel the mangoes, and cut the meat off the pit. Run both in a juicer or blender, and separate the meat from the liquids.

Mix in potato flour by dashing it through a fine sieve, and stirring the mixed fruits. Work slowly until it gets a dough like appearance.

Let rest for 10 minutes at room temperature, then spread into a greased pie form.

Work Crumble

  1. Melt the coconut butter (in a plastic bowl in the microwave, or on a stove, be careful not to let it burn or boil).
  2. Stir down the sugar and mix it carefully until the sugar is dissolved.
  3. Add the coconut shreds
  4. Add 2 dl of wheat flour
  5. Add cardamom to taste (2 teaspoons is usually fine) (or chili, same amount)

Work it with a wooden spoon, and keep adding small amounts flour until you have a dough that can be worked by hand. The dough should be solid, so it may need more flour than listed.

Once you can work the dough firmly, knead it out on a clean surface, and work in more of the flour until it's firm. Then form into a ball. Put the ball into a plastic freezer bag, and flatten the dough as much as you can.

Put into the freezer for approximately 10 minutes to solidify.

Take out of the freezer and break it into tiny pieces inside the plastic bag, then pour it over the fruit in the pie form. Break larger pieces down as necessary.

Bake in oven at 225°C. for ~15 minutes.