Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup shredded coconut, toasted
Special equipment needed:
- 9-inch pie dish
- Food processor
- Mixing bowls
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, shredded coconut, and granulated sugar until combined.
3. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
4. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
5. In a mixing bowl, combine the sliced strawberries, granulated sugar, and cornstarch. Toss until the strawberries are coated.
6. Pour the strawberry mixture into the prepared crust.
7. Sprinkle the toasted shredded coconut over the top of the strawberries.
8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let cool for at least 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 39g
Protein: 3g
Fiber: 2g
Sugar: 22g
Sodium: 10mg
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh.
- You can use sweetened shredded coconut instead of unsweetened.
Variations:
- You can use other types of fruit, such as blueberries or raspberries.
- You can add a layer of cream cheese or whipped cream on top of the strawberries before adding the shredded coconut.
Tips and tricks:
- Make sure the butter is cold when you add it to the food processor.
- Toast the shredded coconut in a dry skillet over medium heat until golden brown.
- Serve with a scoop of vanilla ice cream or whipped cream.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve on a dessert plate with a dollop of whipped cream and a fresh strawberry on top.
Garnishes:
- Fresh mint leaves
- Shredded coconut
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Coffee or tea
Suggested side dishes:
- None needed, this dessert is perfect on its own!
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not bubbling, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure the strawberries are fresh and not moldy.
- Wash the strawberries before slicing them.
Food history:
- Smulpaj is a Swedish dessert that translates to "crumble pie." It is typically made with fruit and a crumbly topping.
Flavor profiles:
- Sweet, tart, and nutty.
Serving suggestions:
- Serve warm or at room temperature.
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Region: Swedish