Jo Romero’s Coconut and Berry Pies


Yields8 ServingsPrep Time25 minsCook Time3 hrsTotal Time3 hrs 25 minsCategoryCooking Method, Diet, ,

Jo Romero is a fantastically talented food blogger and photographer. In fact it is Jo that takes most of the photos on this site now. She is happy for me to share this recipe of hers which I feel will suit many people who love great food and healthier treats but also those who cannot tolerate dairy, eggs and gluten. Thanks for this one Jo!

For the pastry:
  cup coconut flour, + 2 tablespoons
 good pinch of sea salt
 3 tbsp maple syrup
 ½ tsp vanilla extract
  cup coconut oil (mine was liquid, because it was a warm day)
For the filling:
 250 ml coconut cream
 3 handfuls frozen mixed berries (mine was a mixture of blackberries, strawberries, redcurrants and blackcurrants)
 2 tbsp maple syrup
 1 tsp vanilla extract


First, make the pastry by combining all the pastry ingredients together in a bowl. It should come together like a soft dough in a ball in the bowl. If it doesn't firm up enough, add a little more coconut flour, bit by bit, until it does.


Oil a loaf tin or the holes of an individual tart mould with a little coconut oil and take small handfuls of the mixture and press the dough into the bottom of the moulds. Don't worry about pressing anything up the sides, just push a little into the base to form the shortbread-like base for the pies. If you're using a loaf tin without a removable base, it might be a good idea to line it with parchment paper with overhanging sides, to make it easier to lift out later on.


Slide the tray or loaf tin into the oven at gas mark 4/180ºC/350ºF and bake for 9-10 minutes, until just starting to turn golden at the edges. Once the pastry is cooked, take it out and leave to cool completely. Keep it in the individual pie moulds or the loaf tin. If the pastry has risen up in the centre and cracked a little (it happens) just gently press it down, while warm, with the back of a spoon and leave to cool.


While the pastry is baking, make the berry topping. Clatter two handfuls of the mixed frozen berries into a small saucepan or frying pan and add the maple syrup and vanilla extract. Bring to a light simmer and bubble away until the berries release their juice and become soft and jammy. Turn off the heat and allow to cool to room temperature. Once the berries are at room temperature, blend them until smooth and press the juice through a sieve placed over a bowl, scraping under the sieve at the end to get the sauce that's stuck to the bottom of the sieve and hasn't dropped down into the bowl.


Open the carton of coconut cream and pour out any watery liquid. Squeeze the rest into the bowl with the berry juices in. You can either swirl lightly, or mix it in fully for a darker, more uniform colour.


Divide this mixture between the holes of the tart tin and place in the fridge to set for 2-3 hours. It will set slightly and stay creamy - it won't set rock hard.


To serve, push the tarts out of the tin (or pull up the parchment paper if you're using a loaf tin and unravel it, placing it on a board) and top with the remaining handful of berries, which by now will have defrosted. Serve straight away.

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