Raspberry Coconut Bites
Easy
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
PREP IN
15 MIN
SERVE
10-12
Raspberry Coconut Bites
Easy
PREP IN
15 MIN
SERVE
10-12
Introduction
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. Spon
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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
Method
- 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.
