Raspberry Chocolate Muffin with Raspberry Coconut Cream

5 from 4 votes
Prep Time 45 minutes
Cook Time 30 minutes
Rest Time 2 hours
Total Time 3 hours 15 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 193 kcal


For the chocolate raspberry muffin:

  • 125 g Butter
  • 2 Pc. Eggs
  • 0,5 tsp Salt
  • 120 g Sugar
  • 1 packet Vanilla sugar
  • 100 g Flour
  • 0,5 tsp Baking soda
  • 60 g Cocoa powder
  • 150 ml Milk
  • 60 g Grated chocolate
  • 150 g Raspberries frozen
  • Raspberries fresh
  • Somewhat dark couverture

For the raspberry coconut cream:

  • 400 ml Coconut milk
  • 300 ml Water
  • 1 packet Custard powder
  • 4 tbsp Sugar
  • 120 g Raspberries frozen
  • 30 g Coconut flakes
  • Raspberries fresh


Chocolate raspberry muffin:

  • Defrost the raspberries, preheat the oven to 180 degrees top / bottom heat. First, whip the soft butter with the eggs, salt, sugar and vanilla sugar with a hand mixer until lightly creamy. Flour, cocoa powder and baking soda are mixed well, then sifted and added in portions alternately with the milk to the butter-egg-sugar mixture and mixed together to form a smooth dough. Finally add the grated chocolate and stir everything together.
  • Now the muffin molds are filled halfway with the batter, then 2-3 raspberries are placed on each mold and covered with the remaining batter. The baking time is 20-25 minutes in the preheated oven. Then let the muffins cool down a little. The couverture is melted over a hot water bath, a dollop of the melted couverture is placed on each muffin and a fresh or frozen raspberry is placed on it.

Raspberry Coconut Cream:

  • Finely mash almost all of the raspberries with a fork. Just roughly mash some of the raspberries. Weigh the coconut flakes. Provide both. Prepare a vanilla pudding with the coconut milk, water and sugar according to the instructions on the package. When the cream takes on a little firmness, take it off the heat. Now let cool a little while stirring.
  • Then stir in the raspberries and coconut flakes into the warm cream and fill jars while they are still warm. Press the roughly mashed raspberries to the glass with a long spoon. Let cool then put in the fridge. Garnish with fresh raspberries and mint leaves. Serve cool.


Serving: 100gCalories: 193kcalCarbohydrates: 23.5gProtein: 2.3gFat: 10g
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Written by John Myers

Professional Chef with 25 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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