Petit Beurre with Fresh Raspberries and Coconut Cream

In a mixing bowl with paddle, mix both flours, sugar and 1 lb. Butter. Mix until crumbly. Put on sheet pan and bake at 300 degrees F until golden brown. Let cool. When cool break up into a food processor and grind. Put back in mixer with paddle and add rest of the butter. Mix until crumbly again. Remove from mixer and place between two parchment sheets. Roll it down to 2 . _ mm. Cut our circles and bake on a sheet pan at 300 degrees F for about 15 minutes.

Coconut Cream

1 c	cream
1/3	c. shredded unsweetened coconut
1	tbs. Malibu rum
2	tbs. powdered sugar

Whip the cream with the sugar until nice and thick but not at all stiff. It should not even hold soft peaks. Stir in the coconut and the rum until well combined. To assemble, place a piece of crepe on a plate, then nap with a little cream, then some of the raspberry puree.

To serve

2    1/2 cups raspberries

2    tbs. sugar

Mash 1 _ cups raspberries with the sugar. With remaining raspberries make a ring of on each plate the same size as the cookie. Pipe cream into the ring to fill leaving a small indentation in the center. Fill with coulis. Top with petit beurre. Dust liberally with powdered sugar.