Vegan gluten-free pineapple coconut crumble in a cocotte

Ingredients

For 1 serving

• Pineapple140 g
• Rice flour15 g
• Desiccated coconut8 g
• Coconut oil5 g
• Brown sugar8 g
• Lime0.3

Method

1. Preheat a conventional oven to 190 °C.
2. Cut away the skin and the fibrous core of the pineapple and dice the flesh into cubes of about 1.5 cm.
3. Wash the lime, grate the green zest (not the bitter white pith) and squeeze the juice; toss the pineapple with the juice and zest and put it in a ramekin.
4. If the coconut oil is solid, melt it for a few seconds; in a bowl mix the rice flour, desiccated coconut and brown sugar, add the oil and rub with your fingertips until you have crumbs.
5. Cover the fruit with the crumble and bake for 20 minutes, until the coconut is golden and the pineapple bubbles at the edges; keep an eye on it in the last few minutes, as coconut browns quickly.
6. Let it cool for a few minutes before serving.