Pineapple Mango Coconut Crisp - Vegan
The Pineapple Mango Coconut Crisp is a burst of tropical sunshine in every bite. With vibrant, juicy pineapple and mango pieces mingling with the sweetness of shredded coconut, all topped with a crispy, buttery oat crumble, this dessert is not only a treat for the taste buds but also a visual delight. The golden-brown topping creates a perfect contrast against the fruit's vivid colors, making it as beautiful as it is delicious.
Ingrédients
- 2 cups pineapple, diced
- 2 cups mango, diced
- 1/2 cup shredded coconut
- 1 tablespoon lime juice
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the diced pineapple, diced mango, shredded coconut, lime juice, honey, and vanilla extract. Mix well and spread the fruit mixture in an even layer in a baking dish.
- In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, ground cinnamon, and salt.
- Pour the melted butter into the dry mixture and stir until it forms a crumbly texture.
- Sprinkle the crumbly oat mixture evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the fruit filling is bubbly.
- Allow the crisp to cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 54g | Protéines: 3g | Fat: 12g | Sucre: 42g
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