Raspberry Coconut Fudge Treat (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 blocks creamed coconut, 400 g

02 - 100 g fresh raspberries, thawed if frozen

03 - 1 tbsp lemon zest, finely grated

04 - 4 tbsp maple syrup

# Instructions:

01 - Chop or grate the creamed coconut block. Line a loaf pan with cling film.

02 - Transfer the creamed coconut into a heat-proof bowl. Place the bowl in a shallow pan with an inch of hot water to melt. Stir frequently and remove from heat once fully melted.

03 - Add the raspberries, lemon zest, and maple syrup to the melted coconut. Blend the mixture using an immersion blender or food processor until smooth. Use a tall container if necessary.

04 - Press the blended mixture into the lined loaf pan. Chill in the refrigerator for 2 hours or freeze for 20-30 minutes until solid.

05 - Once firm, cut the fudge into squares or triangles.

# Notes:

01 - Defrost frozen raspberries before blending to prevent the fudge from setting prematurely.

02 - Sugar-free maple syrup or stevia can be used as substitutes.

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