Description

The Coconut Cream Raspberry Splash is a luscious dessert that combines the creamy richness of coconut with the tart sweetness of fresh raspberries. Each bite offers a velvety texture that melts in your mouth, while the vibrant raspberry sauce adds a refreshing burst of flavor that dances on your palate.

Ingredients

Coconut Cream: 1 can (13.5 oz) of full-fat coconut milk, chilled overnight
Raspberry Sauce: 2 cups fresh raspberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice
Garnish: Fresh mint leaves, shredded coconut (unsweetened)

Instructions

In a mixing bowl, scoop out the solid coconut cream from the chilled can, leaving the liquid behind.
Using a hand mixer, whip the coconut cream on medium speed for about 2-3 minutes until fluffy and light.
In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 5-7 minutes until the raspberries break down and the mixture thickens slightly.
Remove the raspberry sauce from heat and let it cool for 10 minutes.
In serving glasses, layer the whipped coconut cream and raspberry sauce alternately until the glasses are filled.
Top with fresh mint leaves and a sprinkle of shredded coconut.
Chill in the refrigerator for at least 30 minutes before serving.

Notes

This dessert can be made a day in advance; just keep it covered in the refrigerator.
Store leftovers in an airtight container in the fridge for up to 2 days.
For a dairy-free option, ensure the sugar used is vegan-friendly.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: desserts
Method: no-bake
Cuisine: American

Nutrition

Serving Size: 1 glass (approximately 1 cup)
Calories: 320
Sugar: 20 grams
Sodium: 5 milligrams
Fat: 25 grams
Saturated Fat: 22 grams
Unsaturated Fat: 3 grams
Trans Fat: 0 grams
Carbohydrates: 30 grams
Fiber: 4 grams
Protein: 3 grams
Cholesterol: 0 milligrams

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