Coconut raspberry spread

Coconut raspberry spread

I never liked coconut very much nor I liked cakes with it, I even didn’t like Raffaello. As homemade Raffaello was one of the cakes my mother used to make on our Saint patron’s day, she always had to make it without coconut because no one in my family liked it. In the end, our Raffaello always turned into white chocolate balls with hazelnut inside, and we all loved it. Some time ago, since I’ve changed my eating habits, coconut became an essential part of my diet. First, I started to use coconut oil, then coconut sugar and then shredded coconut. I still don’t like so much raw shredded coconut, but I love it in the cakes.
Some time ago I discovered a better way to eat coconut, as coconut butter which is so creamy and it looks almost like white chocolate (mostly by texture, not by taste).
As I love to combine different ingredients, I decided to add some fresh raspberries to it and I loved the result. It’s great with spelt flatbread and topped with fruits. When you make it let me know how it turned out.

COCONUT RASPBERRY SPREAD

Photo: Jovana Kostić

Prep time: 10 minutes

Ingredients:

  • 1 1/4 cups shredded coconut
  • 1 tablespoon coconut sugar
  • 2 teaspoons coconut oil
  • 7 fresh raspberries

Directions:

  1. Place shredded coconut in a food processor and process for about 5 minutes until it becomes buttery.
  2. Add 1 teaspoon coconut oil and process for about one minute.
  3. Add coconut sugar and process until everything is mixed well.
  4. Add raspberries and 1 teaspoon coconut oil and process for 1 minute.
  5. Place the spread in a airtight container and keep it on the counter.

Photo: Jovana Kostić

 

 
Coconut raspberry spread
 
Author: 
Ingredients
  • 1¼ cups shredded coconut
  • 1 tablespoon coconut sugar
  • 2 teaspoons coconut oil
  • 7 fresh raspberries
Instructions
  1. Place shredded coconut in a food processor and process for about 5 minutes until it becomes buttery.
  2. Add 1 teaspoon coconut oil and process for about one minute.
  3. Add coconut sugar and process until everything is mixed well.
  4. Add raspberries and 1 teaspoon coconut oil and process for 1 minute.
  5. Place the spread in a airtight container and keep it on the counter.
Rating: 5.0. From 3 votes.
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