Vegan Roasted Fig & Raspberry Galette With Coconut Whipped Cream

April 6, 2018
Mother Nature is resisting letting its hold on winter go in New England this week with snow flurries and flakes on April mornings, but my kitchen inspiration is moving forward with spring and summer flavors.
This week, a product at a local store specializing in local, small businesses and area farm food caught my eye. I stumbled on a raspberry balsamic vinegar and began thinking of fruit flavors to compliment. The result is this roasted fig and raspberry galette topped with coconut whipped cream. The pastry dough is made with an organic, non-hydrogenated vegetable shortening and it comes together easily and turns out as a soft, flaky crust. The figs and raspberries work well together and the soft, sweetness of the coconut whipped cream combines nicely with the tart raspberry balsamic drizzle, but my favorite part of this dessert might just be how "springy" and pretty it would look on a rustic table.
Join me in thanking winter as it moves on out and we move forward into spring with this fruit-filled galette.
Vegan Roasted Fig and Raspberry Galette

Vegan Roasted Fig & Raspberry Galette With Coconut Whipped Cream

Recipe Type: Sweets
utensils YIELDS 4-6 Slices
herb graphic for recipe card
  • For the Crust:
  • 1 Cup Flour
  • 1/2 Teaspoon Salt
  • 7-8 Tablespoons Cold Water
  • 1/3 cup + 1Tablespoon Organic Vegetable Shortening
  • For the Filling:
  • 1/2 Tablespoon Coconut Sugar
  • 1 Tablespoon Maple Syrup
  • 1 x 8oz package Figs
  • 1 x 6oz package Raspberries
  • For the Coconut Whipped Cream:
  • 1 Can Full Fat Coconut Milk
  • 1/2 Tablespoon Coconut Sugar
  • Optional Drizzle:
  • Raspberry Balsamic Vinegar
        graphic for recipe card


1. The night before, place the can of coconut milk in the fridge.
2. To prepare the crust, add the flour and salt to a large bowl. Cut in the shortening with a fork until small crumbles appear.
3. Slowly add the cold water 1-2 tablespoons at a time and continue mixing into the flour mixture with the fork until a dough begins to form. I find it helpful to use my hands for the last 2-3 tablespoons.
4. Wrap the dough in plastic wrap and allow to chill in the fridge for approximately 20-30 minutes.
5. While the dough chills, slice the figs and raspberries.
6. Remove the dough from the fridge and roll it out in a circle shape onto a lightly floured surface.
7. Pre-heat the oven to 375 degrees. and spray a baking pan with non-stick cooking spray. Transfer the flat dough to the pan.
8. Begin arranging the fruit, leaving a 1 1/2-2 inch border of dough around the edges.
9. Fold the edges of the dough towards the center and just covering the edges of the fruit.
10. Sprinkle the fruit with the coconut sugar and brush it with the maple syrup.
11. Bake in the oven for 30-35 minutes until the pastry dough is a light golden color.
12. While the galette bakes, place the beaters of a hand mixer and a large bowl in the fridge or freezer to chill for 10-15 minutes.
13. Remove the can of coconut milk from the fridge and scoop out the separated coconut cream at the top of the can.
14. Place the coconut cream in the chilled bowl, add the coconut sugar and mix on medium to high for approximately 2 minutes until the cream thickens.
15. Remove the galette from the oven and allow to cool for 5-10 minutes.
16. Slice, top with coconut cream and the optional balsamic drizzle. Enjoy!

Also by Colette: Vegan General Tso’s “Chicken”

Related: Vegan Open-Face Fruit Pie

Vegan Korean Patbingsu With DIY Fruit Syrup

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Photos: Colette Goguen

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Colette is a chocoholic and home baker who regularly messes up her kitchen experimenting with recipes and decorating cakes for her kids. Also a yoga teacher, Colette strives to bring elements of yoga to her work and daily life in New England with her husband, children, dogs and chickens. Follow Colette on Instagram at @sunday_bakers and on Facebook.


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