Small-Batch Raspberry Coconut Freezer Squares
These cold, creamy raspberry coconut squares are a delicious no-bake dessert, perfect for satisfying your sweet cravings without the oven.
Servings: 8 squares
Calories: 150kcal
Ingredients
Base layer
- 1 cup Unsweetened shredded coconut
- 2 tablespoons Coconut cream or coconut milk (full fat is best)
- 1 tablespoon Honey or maple syrup Adjust to taste
- 1 pinch Salt Enhances flavor
- optional Crushed cookies or cocoa powder For a deeper flavor
Raspberry layer
- 1 cup Fresh or frozen raspberries Frozen raspberries should be slightly warmed before mashing
- optional tablespoon Honey or maple syrup Add if raspberries are too tart
Coconut topping
- 1 cup Coconut cream Full fat is recommended
- 1 teaspoon Vanilla extract
- optional tablespoon Honey or maple syrup To taste
- 2 tablespoons Unsweetened shredded coconut For topping
Instructions
Preparation
- Line your pan with parchment paper for easy removal later.
- In a bowl, mix the shredded coconut with coconut cream, honey or maple syrup, and salt. If desired, add crushed cookies or cocoa powder for extra flavor. Press this mixture firmly into the bottom of the lined pan.
Raspberry Layer
- Mash the raspberries with a fork. If using frozen berries, warm them in the microwave for 20 to 30 seconds to make them easier to mash. Add a little sweetener if needed and spread the raspberry mixture over the base layer in a swirly pattern.
Coconut Topping
- In a bowl, combine coconut cream, vanilla, and any additional sweetener to taste. Spread this over the raspberry layer evenly, and sprinkle some extra shredded coconut on top for texture.
Freezing
- Freeze the assembled squares for at least 3 to 4 hours until firm. Once frozen, lift out using the parchment paper, slice, and store in layers with parchment paper in between.
Notes
For best results, let the squares sit at room temperature for 3 to 6 minutes before slicing for clean cuts. Store in an airtight container with parchment between layers to prevent sticking.