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Spiced plum & coconut pots with coconut cookies

Spiced plum & coconut pots with coconut cookies

This trio of plums, creamy coconut and cookies would round off a spicy meal brilliantly. A little pul biber (fruity dried chilli flakes) gives the crunchy, chewy coconut cookies just a little warmth.

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  • Makes24 cookies
  • CourseDessert
  • Prepare30 mins
  • Cook50 mins
  • Total time1 hr 20 mins
  • Pluschilling

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For the cookies

  • 75g Groovy Food Organic Coconut Flour
  • 100g desicated coconut
  • ½ tsp baking powder
  • ½ tsp fine salt
  • ½ tsp Cooks’ Ingredients Pul Biber (optional)
  • 200g light brown soft sugar
  • 100g Benecol Buttery Taste Spread
  • 1 British Blacktail Free Range Medium Egg white

For the plums & to serve

  • 500g plums, halved, stones removed
  • 1 cinnamon stick, snapped in ½
  • 2 star anise (optional)
  • tbsp light brown soft sugar
  • 50g coconut cream, chilled
  • ½ x 250ml carton Oatly! Whippable Creamy Oat, chilled


  1. In a large bowl, rub together the dry ingredients for the cookies. Rub in the spread, egg white and 2 tbsp cold water and press into a dough. Shape into 2 sausages, 5cm across, and roll tightly in baking parchment. Chill for 1 hour, or until firm.

  2. Preheat the oven to 180ºC, gas mark 4. Shuffle the plums in a roasting tin with 1 tbsp water, the spices and 3 tbsp sugar. Roast for 35 minutes, stirring twice, until tender and juicy. Set aside.

  3. About 30 minutes before serving (see tip), line a large baking sheet with baking parchment. Slice each dough sausage into rounds, about 0.5cm thick. Bake on the sheet for 15 minutes until firm and deep golden at the edges. Cool on a rack. Cook the next batch, if liked, or keep for another day (see tip).

  4. Shake the can of coconut cream vigorously before opening. Add the creamy oat, coconut cream, the remaining 1½ tbsp sugar and a pinch of salt to a large bowl. Using an electric hand mixer, whip until spoonable. Serve on small plates, or in bowls or glasses, with the plums and their juices and the cookies on the side.

Cook’s tip

The cookies are best enjoyed soon after baking for maximum crunch. The remaining dough can be cooked off any time in the next 2 weeks, or frozen for up to 2 months.


Typical values per (for 6) when made using specific products in recipe


2,250kJ/ 539kcals



Saturated Fat












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