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Coconut Crisp with Blueberries

Coconut Crisp is a coconut extravaganza. Fruity blueberries are baked in a creamy coconut custard blanketed with an irresistible oaty coconut crumble topping. A stress-free vegan and gluten-free dessert which is utterly delicious and surprisingly easy to throw together in a hurry.
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: British
Servings: 6 people
Calories: 475kcal


  • 100 g porridge oats
  • 40 g coconut flour
  • 200 g soft light brown sugar
  • 100 g coconut oil solid
  • 25 g coconut flakes
  • 225 g coconut yoghurt
  • 30 g creamed coconut
  • zest of ½ lemon
  • 300 g blueberries


  • Pre-heat the oven to 180°C / 160°C fan assisted oven / gas mark 4.
  • Whisk together the oats, coconut flour and 75g of the brown sugar in a large mixing bowl.
  • Rub the solid coconut oil into the dry mixture, using your fingertips until little oaty coconut clumps have formed and there are no big lumps of butter left.
  • Mix in the coconut flakes then set aside for a moment.
  • Pour the blueberries into the bottom of a medium sized baking dish so they are in an even layer.
  • Pour the coconut yoghurt, creamed coconut, the rest of the brown sugar (125g) and the lemon zest into a medium sized bowl and blend together, with an immersion blender, until smooth.
  • Pour the coconut yoghurt mixture on top of the blueberries.
  • Scatter the coconut crisp over the top.
  • Place in the oven and bake for 25 minutes when the coconut crisp has toasted and the blueberries are bubbling up from within.
  • Serve warm with coconut ice cream.




This recipe was tested in a 27 x 17cm glass baking dish.

Ingredient Substitutions

Porridge oats. You can use rolled oats and pulse them slightly in the food processor which will make the rolled oats easier to clump.
Blueberries. Can be substituted for raspberries or cranberries

Cooking Tip

Watch the baking time on this Coconut Crisp as the coconut flakes in the crumble mixture can burn if left in the oven. Set the timer and remove from the oven as soon as it is golden and bubbling from beneath.

Make Ahead

You can make this dessert up to 3 days ahead and store in the fridge. Wrap it up well in aluminium still in the baking dish so that it can be re-heated easily. You don't want to affect the crisp crumbly by transferring it to a different container. When you are ready to re-heat then unwrap from the aluminium foil and heat for 15-20 minutes in an oven pre-heated to 180°C / 160°C fan assisted oven / gas mark 4.


Allow the crisp to cool completely then double wrap the baking dish in aluminium foil and store in the freezer for up to 2 months. Allow to de-frost completely before re-heating as above.


Calories: 475kcal | Carbohydrates: 59g | Protein: 5g | Fat: 26g | Saturated Fat: 22g | Cholesterol: 5mg | Sodium: 46mg | Potassium: 251mg | Fiber: 6g | Sugar: 40g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 2mg