Serves 8

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 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.