Cal per serving: 242
Gluten free: Dairy Free: Vegetarian
1oog of desiccated coconut
1⁄2 cups of coconut milk
1⁄2 cup of coconut sugar
3 eggs, whisked
1 cups of almond flour
1 EIMELE VANILLA SHAKE
1 teaspoon baking powder
1 cup of frozen raspberries
Fresh raspberries and coconut yoghurt to serve
Preheat oven to 180°C.
Combine the coconut with the milk and let stand for 5 minutes.
Fold in the dry ingredients and eggs and mix until well combined. Add the raspberries.
Add an ice cream scoop of muffin mixture into each section in a greased muffin tin. Cook in oven until cooked through.
Serve with fresh raspberries and a blob of coconut yoghurt.