Coconut Raspberry Sweet (Print Version)
Smooth coconut goodness mixed with juicy raspberries and lemon zest, naturally sweetened with maple syrup for a yummy snack.
# Ingredients:
→ Core Components
01 -
100 g raspberries, fresh or thawed if frozen
02 -
400 g grated or chopped block of creamed coconut
03 -
4 tbsp of maple syrup
04 -
1 tbsp of finely shredded lemon zest
# Steps:
01 -
Grate or chop the coconut into small bits. Line a loaf tin with plastic wrap to make it non-stick.
02 -
Place the coconut into a sturdy bowl that won’t melt. Put the bowl inside a shallow pot of warm water, stirring while it melts. Once liquid, take it off the heat.
03 -
Toss in the raspberries, lemon zest, and maple syrup into the melted coconut. Blend everything into a creamy consistency using a stick blender or a compact food processor.
04 -
Spread the creamy mixture evenly in the loaf tin lined with plastic wrap. Pop it in the fridge for a couple of hours or freeze it for 20-30 minutes until it solidifies.
05 -
When the mixture firms up, slice it into small squares or triangles before serving.
# Notes:
01 -
If using frozen raspberries, let them sit at room temperature to soften before blending.
02 -
You can swap the maple syrup for stevia or a sugar-free alternative.