Coconut Raspberry Treat (Print Version)
# Ingredients:
→ Core Components
01 -
1 tbsp finely grated zest from a lemon
02 -
100 g raspberries, fresh or thawed (if frozen)
03 -
4 tbsp of maple syrup
04 -
400 g of creamed coconut, grated or chopped
# Instructions:
01 -
Grate or chop up the coconut block. Cover a loaf tin with plastic wrap to keep things neat.
02 -
Put the grated coconut into a heat-safe bowl. Place the bowl in a shallow skillet with hot water and stir until it’s fully melted. Once done, take it off the heat.
03 -
Throw in the raspberries, maple syrup, and lemon zest with the melted coconut. Use a tall container and blend with a hand blender or food processor until creamy.
04 -
Spoon the mixture into your wrapped loaf tin. Let it chill in the fridge for a couple of hours, or freeze for 20-30 minutes until solid.
05 -
When it’s set and firm, cut into little squares or triangles.
# Notes:
01 -
If using frozen raspberries, let them thaw first so the mixture doesn’t set too quickly.
02 -
Sugar-replacement options like stevia or sugar-free maple syrup can work too.