Gluten-free raspberry and custard coconut crisps
Nici Wickes' little gluten-free gems are simple to make and burst with flavour. This recipe is perfect for your next sweet occasion; simply serve these crisps with custard, cream and raspberries
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Crisps
- 1/2 cup caster sugar
- 2 eggs, separated
- 2 cups desiccated coconut
- pinch of salt
- Topping
- store-bought custard
- 100 millilitres cream, whipped stiff
- raspberries, fresh or frozen
- icing sugar, to dust
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