Raspberry Lime Coconut Galette Recipe — Rustic Summer Tart

This Raspberry Lime Coconut Galette is an easy, relaxed recipe with a light island vibe. An all-butter crust gets a tropical lift from finely shredded coconut, while bright summer raspberries and zesty lime create a jammy, refreshing filling.

Summer baking doesn’t have to mean long hours in a hot kitchen. When summer fruit is at its peak, a simple fruit galette delivers all the flavor of a pie without the fuss and time of rolling a double crust. Galettes are fast, rustic, and ideal for showcasing fresh produce.

Galettes have all of the qualities of pie without all of the work

Galettes are a baker’s best friend in warm weather: they give you flaky, buttery crust with much less effort. You skip the labor of a double crust and intricate edges and still end up with a dessert that tastes every bit as good. This Raspberry Lime Coconut Galette is a great example—simple to assemble, full of summer flavor, and visually striking.

Fresh summer fruit is destined for galettes

My galette recipes run the gamut from sweet to savory. This version leans sweet, letting bright raspberries and fresh lime shine against a slightly chewy coconut-studded crust. It’s a lighter, more vibrant take on traditional fruit pies—perfect for hot days when you want something fresh and summery.

More Galette recipes from Baking The Goods

Coconut Pie Dough

The Coconut Pie Dough used here starts from a classic all-butter vodka crust, with a small but transformative swap: a portion of the flour is replaced with finely shredded coconut. That modest change adds a light chew and a toasty, tropical flavor that complements the raspberry-lime filling.

Coconut Pie Dough Ingredients

• Unsalted butter: cold and cubed for a flaky, tender crust.
• All-purpose flour: the base of the dough; for gluten-free options, use a suitable mix.
• Finely shredded coconut: adds chew and tropical flavor.
• Fine cane or granulated sugar: a touch of sweetness.
• Fine sea salt: to enhance flavors.
• Ice-cold vodka or apple cider vinegar: tenderizes the dough and helps create flaky layers.
• Ice-cold water: hydrates the dough while keeping butter cold.

Tips for mixing the Coconut Pie Dough

When making any pie dough, work with very cold butter, measure your liquids carefully, and stop mixing as soon as the dough just holds together. For this dough, coconut should be finely shredded so it blends without disrupting the structure. If you prefer, you can substitute a standard all-butter pie crust instead—the galette will still be excellent.

Raspberry Lime Coconut Galette Filling

The filling keeps things bright: fresh raspberries get a lift from lime zest and juice, sweetened lightly and thickened so they become jammy as the galette bakes. A sprinkle of shredded coconut after baking emphasizes the tropical notes and balances the tartness.

Raspberry Lime Coconut Galette Ingredients

• Fresh raspberries: ripe and juicy for the best flavor.
• Lime zest and juice: provide citrus brightness.
• Fine cane or granulated sugar: to balance tartness.
• Tapioca flour or cornstarch: for thickening the filling.
• Finely shredded coconut: for sprinkling on top.
• Egg wash: for a glossy crust edge.
• Sparkling or turbinado sugar: adds crunch to the crust rim.
• Butter: small knobs dot the filling for richness.

This galette tastes of the tropics while retaining the comforting character of a homemade fruit tart—bright, fresh, and perfect for summer gatherings.

How to assemble the Raspberry Lime Coconut Galette

Assembling a galette is straightforward. Follow these simple steps and you’re ready to bake:

• Roll: Roll the dough into a 12–14″ round and transfer it to parchment on a baking sheet.
• Fill: Spread the raspberry-lime mixture in the center, leaving a 2″ border.
• Pleat: Fold the edges up and over the filling, pleating naturally every couple inches.
• Top: Brush edges with egg wash, sprinkle with sparkling sugar, and dot the filling with small butter cubes.
• Bake: Chill briefly, then bake until the crust is deep golden and the fruit is jammy.
• Finish and serve: Cool slightly, sprinkle with shredded coconut, slice, and serve—great with whipped cream or ice cream.

If you avoid pies because they feel intimidating or you simply want a quicker summer dessert, this Raspberry Lime Coconut Galette is an ideal choice. It’s less time-consuming than a full pie, bakes more quickly, and still gives you that fresh-baked satisfaction. A scoop of vanilla ice cream makes it even more delightful.

Bake the galette in the morning or early evening so the oven run is short and the kitchen stays comfortable. Store leftovers tightly covered at room temperature for up to two days or refrigerated for several more days.

This recipe was developed in partnership with Bob’s Red Mill.

Recipe