#raspberrycoconut

This Raspberry Coconut Smoothie is a delightful blend of tart raspberries and creamy coconut. It's a perfect balance of flavors and a refreshing treat for any time of the day.

Ingredients: 1 cup fresh or frozen raspberries. 1/2 cup coconut milk. 1/2 cup Greek yogurt. 1 tablespoon honey optional. 1/2 cup ice cubes. A few fresh raspberries and shredded coconut for garnish.

Instructions: Add the fresh or frozen raspberries to a blender. Pour in the coconut milk and Greek yogurt. If you prefer a sweeter smoothie, add honey to taste. Add the ice cubes to the blender for a refreshing chill. Blend until smooth and creamy. Pour the smoothie into a glass, and garnish with fresh raspberries and shredded coconut. Enjoy your delicious Raspberry Coconut Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

A delightful treat, these Thermomix Raspberry Coconut Marshmallows combine the tropical twist of coconut with the juicy flavor of raspberries. They are sweet, fluffy, and ideal as gifts or as a snack.

Ingredients: 250g fresh raspberries. 150g desiccated coconut. 400g granulated sugar. 3 tablespoons gelatin powder. 150ml water. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Icing sugar, for dusting.

Instructions: Place the fresh raspberries into the Thermomix bowl and blend for 10 seconds at speed 7. Strain the raspberry puree through a fine-mesh sieve into a bowl, discarding the seeds. Set aside. In a separate bowl, combine the gelatin powder and 75ml of water. Let it sit for 5 minutes to bloom. Add the bloomed gelatin, sugar, and the remaining 75ml of water to the Thermomix bowl. Cook for 8 minutes at 100C on speed 2. Once the sugar mixture reaches 100C, reduce the speed to 1 and slowly pour in the raspberry puree. Mix for an additional 20 seconds at 60C on speed 4. Add the desiccated coconut, vanilla extract, and salt to the Thermomix bowl. Mix for 20 seconds at speed 4 to combine all ingredients. Prepare a square baking dish by lining it with parchment paper and dusting it with icing sugar. Pour the marshmallow mixture into the prepared baking dish and smooth the top with a spatula. Allow the marshmallow to set at room temperature for at least 4 hours, or preferably overnight. Once set, dust a clean surface with icing sugar and carefully remove the marshmallow from the baking dish. Cut it into squares or desired shapes, dusting each piece with more icing sugar to prevent sticking. Your Thermomix Raspberry Coconut Marshmallows are ready to be enjoyed! Store them in an airtight container.

Prep Time: 30 minutes

Cook Time: 10 minutes

On hot summer days, these raspberry coconut creamsicles are a great way to cool off with something creamy. Raspberries that are sour and coconut milk that is smooth make a great flavor contrast.

Ingredients: 1 cup fresh raspberries. 1 can 13.5 oz coconut milk. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/4 cup shredded coconut flakes optional.

Instructions: Put raspberries, coconut milk, honey or maple syrup, and vanilla extract in a blender. Mix everything together until it's smooth. You can add shredded coconut flakes for extra texture if you want to. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Let it freeze for at least four hours, or until it's solid. Run warm water over the outside of the molds for a few seconds to loosen the popsicles and take them out. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 240 minutes

These vegan Raspberry Coconut Thumbprint Cookies are sweet and tasty, with a tart note from the raspberry jam. They're easy to make and taste great as a snack or dessert.

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/3 cup raspberry jam.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and salt until well combined. Take tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet. Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie. Fill each indentation with raspberry jam. Bake for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes