raspberry-coconut freeze

February 8, 2012

this is really only affordable if your food is free. coconut oil is really expensive outside of cities. but i brought back some with me from the city – a big jar for under $5!

vegan, gluten-free, raw –
this recipe

raspberry “mousse” raspberry-coconut freeze

500 g frozen Raspberries (1.5 cups as thawed)
1.5 cup shredded Coconut (grounded into a flour)
0.5 cup virgin Coconut oil (maybe more like 1/4 cup?)
2-3 tablespoons sweetener of your choice
0.5 cups Water
1/4 teaspoon real Vanilla

Thaw the frozen Raspberries in some hot water. They need to be at room temperature to incorporate with the coconut oil later. Make a fine flour of the shredded Coconut by grinding it in a coffee grinder or blender. Add all of the ingredients to a food processor or blender except the coconut oil, and process until completely smooth. Then add the Coconut oil and process 30 seconds more.

(edit: then freeze.)


it’s definitely strange. very seedy, and way too greasy. i cut the coconut oil when i posted this. but the coconut powder has an unusual texture that makes this kind of interesting. after freezing it, i began to like it. if i made this again, i might make it a bit sweeter and would definitely cut the oil.


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