Ingredients
- 1 1/2 cup shredded coconut (1 1/2 cup desiccated coconut specified)
- 375 ml coconut milk (1 1/2 cups specified)
- 1/2 cup coconut sugar
- 60 ml coconut oil (1/4 cup)
- 2 eggs, whisked
- 1 1/2 cup almond flour
- 1 teaspoon baking powder, gluten free
- 1 cup raspberries, frozen
- Fresh raspberries, to serve
- Coconut yoghurt, to serve
How to Make
-
Step 1: Combine the coconut with the milk and let stand for 5 minutes.
-
Step 2: Fold in the sugar, oil, eggs, flour and baking powder, and mix until well combined and then add the raspberries.
-
Step 3: Spoon an ice-cream scoop of muffin mixture into each section of a greased muffin tin and bake for about 30 minutes.
-
Step 4: Serve with fresh raspberries and a blob of coconut yoghurt.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.