in Dessert Recipes

Raspberry-coconut cream

updated

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Ingredients for 6 servings:

  • 400 ml coconut milk
  • 270 g raspberries, frozen
  • 3 tbsp, heaped sugar
  • n. B. Almond brittle

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick, super easy and vegan

First, beat the coconut milk and sugar with a hand blender. Then add the frozen raspberries and blend until smooth. If you like, you can fold a little almond brittle into the cream. Then arrange and serve as quickly as possible! I omitted the cream because the mixture is already quite rich; however, it would certainly have improved the look. Tip: The cream can be frozen. Remove it from the freezer in time for consumption and let it thaw until it regains a sorbet-like consistency. Stir well in advance to ensure a smooth mixture!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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