The light, mild flavour of shredded coconut balances the tartness of the cranberries in this holiday dessert.
Submitted By: Vitamix
Dietary Interests: Low Sodium, Vegetarian
Makes: 9 servings
Total Time: 30 Minutes
Difficulty: Advanced
Crust
Ingredients:
- 45 g (¼ cup) margarine
- 50 g (¼ cup) caster sugar
- 60 g (½ cup) whole wheat flour
- 60 g (½ cup) plain flour
- ⅛ teaspoon salt
Directions:
- Heat the oven to 350°F (180°C).
- To make the crust, place margarine, sugar, flours, and salt into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 5.
- Blend for 15 to 20 seconds, using the tamper to press the ingredients into the blades. Remove and press into the bottom of a sprayed 8-inch square pan. Bake for 12 minutes, until just barely golden around the edges.
Topping
Ingredients:
- 1 large egg
- 200 g (1 cup) caster sugar
- 2 Tablespoons plain flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 60 ml (¼ cup) lemon juice
- 150 g (1½ cup) cranberries
- 35 g (½ cup) unsweetened flaked coconut
Directions:
- Place large egg, sugar, flour, baking powder, salt, and lemon juice into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 15 seconds.
- Sprinkle the cranberries and coconut evenly over the baked crust. Pour the lemon mixture from the Vitamix container over top.
- Bake for 25 to 30 minutes until golden and set.
- Cool completely and cut into squares.
