Experience the tropical charm and fruity zest with our Heavenly Coconut Raspberry Squares. This recipe perfectly blends the lush sweetness of coconut with the tangy freshness of raspberries, creating a dessert that’s not only quick to prepare but also irresistibly tasty. The creamy coconut base paired with a vibrant raspberry gelatin topping makes each bite a delightful mix of flavors and textures, sure to please any dessert lover.
Why You’ll Love This:
These coconut raspberry squares are a dream for anyone who enjoys desserts that are both easy to make and wonderfully flavorful. The combination of coconut and raspberry offers a refreshing contrast, while the creamy texture provides a satisfying richness. This dessert is perfect for those who appreciate recipes that require minimal baking time but deliver maximum flavor, making it a go-to option for busy days or impromptu gatherings.
Perfect Occasion:
Ideal for summer picnics, family gatherings, or as a sweet treat after a meal, these coconut raspberry squares can brighten any occasion. They are also great for holiday festivities, where their vibrant appearance and delightful taste can add a festive touch to your dessert table. Whether it’s a casual get-together or a more formal party, these squares are sure to be a hit.
Decoration Tips:
- Fresh Raspberry Topping: Before serving, decorate each square with a fresh raspberry on top for an added touch of elegance.
- Mint Leaves: Place a small mint leaf next to the raspberry for a pop of color and a hint of freshness.
- Dusted Icing Sugar: Lightly dust the top with icing sugar for a snowy, appealing finish.
- Chocolate Drizzle: For a chocolatey twist, drizzle some melted dark chocolate over the squares.
Ingredients:
- 1.5 liters of milk
- 180 grams of flour
- 50 grams of cornstarch
- 100 grams of sugar
- Vanilla sugar to taste
- 80 grams of butter
- 200-250 grams of shredded coconut
- 160 grams of raspberries
- One packet of gelatin
- 100 grams of powdered sugar
Instructions:
- Grease a baking tray with butter and sprinkle evenly with shredded coconut.
- Reserve 400 ml of the 1.5 liters of milk. In this portion, thoroughly mix flour, cornstarch, sugar, and vanilla sugar until smooth and lump-free.
- Heat the remaining milk and add the flour mixture once it boils. Continuously stir until the mixture thickens, then turn off the heat.
- Stir in 80 grams of butter until fully melted into the mixture.
- Evenly spread this creamy mixture over the coconut in the tray. Allow to cool for 30 minutes.
- Blend the raspberries until smooth. Prepare the gelatin according to the package instructions, then melt it slightly in the microwave before mixing it with the blended raspberries and powdered sugar.
- Spread the raspberry mixture over the set cream layer and refrigerate for about one hour until firm.
- Cut into squares, roll the sides in additional shredded coconut, and serve chilled.
Enjoy!
