Description
A velvety swirl of creamy coconut and vibrant raspberries, this dessert is a luscious, dairy-free treat perfect for satisfying your sweet tooth without the guilt.
Ingredients
Scale
- 1 can full-fat coconut milk (unsweetened)
- 1 cup fresh or frozen raspberries
- 2–3 tablespoons maple syrup (or honey/agave syrup as a substitute)
- 1 teaspoon vanilla extract
- 1–2 tablespoons shredded coconut (optional, toasted for extra flavor)
- 1 teaspoon lemon juice
Instructions
- Chill the coconut milk in the fridge for at least 4 hours or overnight to separate the creamy portion from the water.
- If using fresh raspberries, rinse and pat dry. If using frozen raspberries, let them thaw slightly.
- Scoop the thick coconut cream from the can into a blender. Add the raspberries, maple syrup, vanilla extract, and lemon juice.
- Blend on high for 1-2 minutes until smooth, stopping to scrape down the sides if needed.
- Taste and adjust sweetness or acidity as needed by adding more maple syrup or a splash of lemon juice.
- Pour the mixture into small bowls or glasses and refrigerate for at least 1 hour to set.
- Garnish with shredded coconut, fresh raspberries, or a sprig of mint before serving.
Notes
For the best results, use full-fat coconut milk and chill it beforehand. Adjust sweetness and acidity to taste. Garnish just before serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Fusion
Nutrition
- Serving Size: 1 small bowl
- Calories: 250
- Sugar: 10
- Sodium: 15
- Fat: 20
- Saturated Fat: 18
- Carbohydrates: 15
- Fiber: 3
- Protein: 2
Keywords: coconut dessert, raspberry dessert, dairy-free dessert, vegan dessert, easy homemade dessert