Raspberry Coconut Bites

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Raspberry Coconut Bites

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Just five ingredients make these delicious little treats. Frozen raspberries, coconut and a little bit of maple syrup are blitzed together, then shaped into bite-size treats. Finally finished off with a dip in delicious white chocolate, and a sprinkling of coconut for the ‘Raffaello’ effect.

Sponsored by Kenwood

Ingredients

  • 1x 400g tin coconut milk (without guar gum)*
  • 200g desiccated coconut (plus extra for sprinkling)
  • 125g raspberries, frozen
  • 2 tbsp maple syrup
  • 200g white chocolate, roughly chopped

Instructions

  1. *Make sure the ingredients list of your coconut milk does not contain guar gum, you want the water and fat to separate and not be homogenised.
  2. Place the tin of coconut milk in the fridge for about an hour so that the cream solidifies on top.
  3. Once chilled, open the can and spoon the cream into your food processor. Tip: The leftover coconut water is great in smoothies and can be frozen, so save this for later!
  4. To the food processor, add the coconut, raspberries, and maple syrup.
  5. Blitz together until mixture is a uniform pale pink colour.
  6. Taking tablespoons of the mixture, roll the mixture into bite-size balls and place on a tray. Once all the mixture has been shaped, place in the fridge to firm up for about 1 hour.
  7. To finish, place the white chocolate in a heat-proof bowl and melt in the microwave in short 10-20 second bursts until about half melted. Stir until the residual heat has melted the rest of the chocolate. Alternatively, melt halfway over a pot of steaming water.
  8. Roll the chilled raspberry coconut balls in the melted chocolate and sprinkle with a bit of coconut before chocolate has set. Arrange on a tray and keep chilled in the fridge or freezer.
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