Best 3 Coconut And Raspberry Slice Recipes
Indulge in the exquisite flavors of this heavenly coconut and raspberry slice! This delectable treat combines the sweetness of succulent raspberries, the irresistible richness of creamy white chocolate, and the tropical touch of velvety coconut, creating a symphony of flavors you won't forget. Say goodbye to mundane desserts and embark on a culinary adventure as we guide you through the process of preparing this masterpiece. Let's gather the ingredients and dive into the delightful world of coconut and raspberry bliss!
Let's cook with our recipes!
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough...and wound up with these yummy treats, now a family favorite. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 253 calories, Fat 13g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 81mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT AND RASPBERRY SLICE
Make and share this Coconut and Raspberry Slice recipe from Food.com.
Provided by Susie T
Categories Bar Cookie
Time 45m
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Grease a 30 x 20 x 3 cm baking tin, and line with baking paper.
- Preheat oven to 180 degrees celsius.
- For the base, place biscuits into a food processor and process to fine crumbs.
- Add the melted butter to the crumbs and process until combined.
- Press the mixture firmly into the base of the tin using the back of a spoon.
- Spread the base with the raspberry jam.
- For the topping, cream the butter, sugar and vanilla essence until fluffy.
- Add the egg and fold in the coconut and flour.
- Sprinkle over the jam but careful not to press the topping onto the base.
- (It just looks better when baked) Bake for about 20 minutes.
- Allow to cool at room temperature then chill overnight.
Nutrition Facts : Calories 174.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 25.6, Sodium 160.6, Carbohydrate 19.8, Fiber 0.6, Sugar 10.5, Protein 1.6
RASPBERRY COCONUT SLICE
This never lasts long in our house and I'm always getting begged for more! It's pretty simple to make so I don't mind at all! :>)
Provided by ShezzaDezza
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine first three listed dry ingredients in a bowl. Rub in the butter.
- Mix into a soft dough with one lightly beaten egg.
- Press the dough evenly over the base of a well greased 28 x 18 cm tin. (A metal spoon works well here).
- Spread the jam evenly over the dough.
- Topping: Beat the second egg together with the sugar. Mix in the coconut.
- Spread the topping evenly over the dough and jam.
- Bake in a moderate oven for 25 - 30 minutes. (Until golden brown).
- Cut in tin when cool.
Nutrition Facts : Calories 161.4, Fat 9.5, SaturatedFat 6.9, Cholesterol 38.5, Sodium 71.5, Carbohydrate 17.6, Fiber 1.4, Sugar 8.6, Protein 2.1
Tips:
- For a crispier base, use a combination of crushed biscuits and melted butter. Press the mixture firmly into the base of the pan to ensure it holds together well.
- When making the coconut filling, use full-fat coconut milk for a richer flavor. You can also add a teaspoon of vanilla extract or almond extract for extra flavor.
- To prevent the raspberry filling from becoming too runny, use fresh or frozen raspberries that have been thawed and drained. You can also add a tablespoon of cornstarch to the filling to help thicken it.
- When pouring the raspberry filling over the coconut filling, make sure to spread it out evenly so that it covers the entire surface. This will help to prevent the raspberry filling from sinking to the bottom of the slice.
- For a neater finish, use a sharp knife to cut the slice into bars. You can also drizzle melted chocolate or icing over the top of the slice for extra decoration.
Conclusion:
This coconut and raspberry slice is a delicious and easy-to-make dessert that is perfect for any occasion. With its combination of sweet coconut and tart raspberries, this slice is sure to be a hit with everyone who tries it. The best part is that it can be made ahead of time, making it a great option for busy families or those who are entertaining guests. So next time you're looking for a sweet treat, give this coconut and raspberry slice a try – you won't be disappointed!
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