Raspberry Coconut Candy
Servings: 10
Preparation Time: 1 hour
Ingredients:
- 1/2 cup coconut oil
- 1/2 cup coconut milk*
- 1 teaspoon vanilla extract
- 1/2 tablespoon raw honey
- raspberry jam
- mini muffin liners
Directions:
In a small saucepan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.
Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.
Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, and then cover with the remaining coconut cream mixture.
Freeze for an additional hour. Remove from freezer and enjoy!
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Stephanie from Washington, D.C., won $50 for this recipe and photo! Submit yours here!
