Four ingredient refreshing summer dessert with fresh raspberries and creamed coconut! Perfect for quick healthy refined sugar-free dessert bites.

You guys.

I have the freshest dessert to end your summer and take you into Labor Day weekend.

It should be no surprise to you by now that I love “stuffing” things.

When I see the opportunity to create a compact finger food, I can’t just let it slip away.

If there’s a crater in a vegetable or fruit, you bet I’ll find a way to pack it with a complimentary food and call it a snack/meal.

These Coconut Stuffed Raspberries require only 4-ingredients to whip up.

I never had the pleasure of meeting my grandpa on my mom’s side, but my mom tells me he loved raspberries so I like to claim that I got my obsession from him.

Whether or not raspberry love runs in your family, you’re going to love these Coconut Stuffed Raspberries.

They’re made with only fresh fruit and coconut for a gluten free, grain free, refined sugar free dessert!

What You Need to Make Coconut Stuffed Raspberries

Here’s what you need to make coconut stuffed raspberries:

raspberries
creamed coconut or coconut butter
maple syrup
shredded unsweetened coconut

That’s it!

How to Prep the Raspberries

OK, so let’s go through some raspberry stuffing tips for beginners, shall we?

First off, I recommend using the firmest, freshest raspberries you can get your hands on.

I’m talking straight from the farmer’s market to the stuffing party fresh.

Raspberries that have been in the fridge a while tend to lose their shape and you need them to be as firm as possible to not tip over and spill during the coconut stuffing phase.

Props for Coconut Stuffed Raspberries

Now, find props for support!

I found that the best way to fill line up my raspberries for stuffing was nestling them shoulder-to-shoulder in a mini muffin tin, using the support of the muffin tin sides and the neighboring raspberries to keep them sitting tall and even.

If you don’t have a mini muffin tin, try using a flat plate, baking sheet, or any dish you can find with enough support so the raspberries stay upright.

How to Make Coconut Stuffed Raspberries

Next, fill a piping bag with the coconut cream mixture to fill your raspberries.

I tried using a small spoon and drizzling, but you get much more control with the narrow nozzle of a piping bag, and less coconut cream everywhere but inside the raspberry intended for stuffing.

I noticed that filling the raspberries in increments helped make the process less precarious because the under layers began to solidify and gave the berries stability.

If you don’t have piping bags on hand, no worries!

Fill a ziplock bag with your coconut cream mixture, snip off one of the corners with kitchen shears, and voila! A make-shift piping bag perfect for your raspberry-stuffing endeavors.

Finally, go crazy with shredded coconut!

Sprinkle it everywhere.

How to Serve Coconut Stuffed Raspberries

This recipe is the perfect treat to make for yourself and store in the freezer for a healthy satisfying after dinner dessert.

I also think these would be perfect to serve a fun party appetizer/bite.

You’re bound to impress guests if you serve these on a fancy chilled plate straight out of the freezer.

Coconut stuffed raspberry, anyone?

Jaws drop.

Hands grab.

Coconut Stuffed Raspberries disappear.

Enjoy!

More Stuffed Fruit

I Want to Hear From You

If you make this Coconut Stuffed Raspberries recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

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XO Lauren