Raspberry Coconut Cream Food

RASPBERRY COCONUT BARS

Steps:

• Preheat oven to 375°F. In large bowl, with electric mixer, cream together sugar, butter, cream cheese, eggs and vanilla until just blended. Slowly add flour, baking powder and salt until fully combined.
• Spread batter evenly onto ungreased 15x10x1-inch baking sheet. Bake 10 minutes. Remove from oven and spread jam over bars. Sprinkle with coconut; continue to bake for additional 5 minutes. Remove from oven; allow to cool 30 minutes.
• Place white chocolate chips in microwave-safe bowl and heat in microwave on HIGH 1 minute or until melted. Using fork, drizzle melted white chocolate over cookies, then immediately cut into bars and allow to dry.

3-INGREDIENT BANANA, RASPBERRY AND COCONUT "ICE CREAM"

Steps:

• Peel the bananas and cut into 1-inch pieces. Freeze until completely solid, preferably overnight.
• Pulse the banana chunks, coconut oil and 2 tablespoons of the raspberry jam in a food processor to begin breaking the bananas up. Stop, scrape down the sides and stir the mixture up a few times to help it along. Keep pulsing until the mixture is smooth like ice cream.
• To serve, swirl the remaining tablespoon of jam into the mixture. Eat right away, or freeze in an airtight container for up to 3 days.

RASPBERRY COCONUT CREAM

Steps:

• Spray a 4-cup mold or soufflé dish with pan coating or coat with butter.
• In small bowl, stir together sugar and gelatin. In small saucepan over medium high heat, heat 1 cup of the coconut milk until just simmering. Stir hot coconut milk into gelatin mixture until gelatin dissolves.
• In blender or food processor, blend remaining coconut milk, raspberries and yogurt until smooth. Add gelatin mixture and blend. Turn into prepared mold or dish. Cover top with plastic wrap. Chill several hours or overnight.
• If using mold, to unmold fill a large bowl with hot water. Quickly dip mold into hot water, just up to rim. Run tip of sharp knife around edge of mold to loosen. Place serving plate on top of mold and invert to unmold.
• Garnish with additional coconut and raspberries, if you wish.
• Note: you may omit the coconut and replace the coconut milk with whole or 2% milk.

RASPBERRY AND COCONUT CREAM CHEESE SPREAD

Steps:

• Spread cream cheese across the serving plate (which should be about the size of a standard dinner plate, so you can spread the cheese about 7-8" across in a circular shape).
• Sprinkle onions and nuts over cheese.
• Spread raspberry jam over all.
• Sprinkle with coconut.
• Serve with crackers.

COCONUT RASPBERRY CREAM PIE

Steps:

• Start with the crust.
• Preheat oven to 350 degrees.
• Pulse the grahams in a food processor until finely ground.
• Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
• Press evenly into a 7" pie pan and bake for 10 minutes.
• Let cool before filling.
• Add a raspberry layer.
• Puree berries in a blender or food processor.
• Strain the pureed berries into a small saucepan to remove the seeds.
• Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
• Transfer the sauce to a bowl and let cool.
• Spread the cooled raspberry mixture onto the pie crust.
• Finish with coconut custard.
• Using an electric mixer, whisk pudding and milk together until thoroughly combined.
• Stir in shredded coconut and coconut extract.
• Gently fold in the Cool Whip.
• Spread into the pie pan and garnish with berries and toasted coconut.
• Chill for 4 hours to set.

RASPBERRY COCONUT FRENCH TOAST SLOW-COOKER STYLE

Steps:

• In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture. Repeat layers. Refrigerate, covered, overnight., Cook, covered, on low 2-3/4 to 3-1/4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream, raspberries and toasted coconut.

MINI RASPBERRY AND COCONUT CREAM TARTS

Steps:

• First, make the crusts. In a food processor, combine all the ingredients for the crust until the mixture is crumbly but moist enough to form a ball in your hand. Divide the mixture into four portions and press each portion into the four tart pans. Place the pans in the fridge to set while you prepare the filling.
• Place all the ingredients for the filling in a blender and blend on a high setting until smooth, then pour the filling into the set tart shells. Top each with some fresh berries and a sprinkle of cinnamon. Place them back into the fridge to set further before serving.

COCONUT RASPBERRY BARS

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.