Coconut Stuffed Raspberries

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!

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.

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.

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.

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.

If you make these Coconut Stuffed Raspberries, I’d love to hear what you think.

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.

Check out my Pinterest page to pin more recipes like this one to make later.

Want more simple clean coconut desserts? Check out my 5-Ingredient Strawberries ‘N’ Cream Tarts and Dark Chocolate Coconut Cups.

Do you love this post and want more? Go to my homepage and subscribe to get recipe updates sent right to your inbox!

XO Lauren

Coconut Stuffed Raspberries

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• Author: Flora & Vino
• Total Time: 15 minutes
• Yield: 20+ bites
• Diet: Vegan

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Description

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

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Ingredients

• 1 pint raspberries
• 1/2 cup creamed coconut or coconut butter
• 1 TBSP maple syrup or sweetener of choice (optional)
• 1/4 cup shredded unsweetened coconut

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Instructions

1. Rinse the raspberries and dry them upside down on a paper towel lined plate so that any water residue spills out. Once dry, arrange them in a mini muffin tin (pictured) so that all raspberries are sitting upright. You want them to be as flat and level as possible so the coconut stuffing won’t spill everywhere.
2. Add the creamed coconut or coconut butter to a bowl of hot water (in its packaging) to soften for about 10 minutes. Once it’s soft and pliable, add the creamed coconut or coconut butter to a bowl and mix in optional sweetener of choice. Once it’s combined, add the mixture to a piping bag.
3. Carefully, squeeze the piping bag into each raspberry cavity, filling each berry about 3/4 full with coconut. Once you finish all of the raspberries, go back through and top off each berry with enough sweet coconut cream to fill a little over the top. Sprinkle them with shredded coconut over raspberries as a garnish.
4. Transfer the raspberries to the refrigerator or freezer for 10-15 minutes until the coconut filling is solid.
5. Serve them after chilling. Store leftovers in the refrigerator for 3-5 days and freeze for up to one month.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Dessert, Snack
• Method: No-Bake
• Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free