Coconut Raspberry Whip

Coconut Raspberry Whip

Recipe by Ellen OlsonCourse: DessertDifficulty: Easy


Prep time


Resting Time

1 hr

Kind of like a mousse, kind of like a pudding, this whip is naturally sweet and refreshing. A great light ending to any meal!


  • 1 C coconut flakes

  • 2 – 12 oz packages frozen raspberries

  • 2 C coconut yogurt * (see notes)

  • 1 C heavy whipping cream


  • Toast the coconut – line a baking sheet with parchment paper. Spread the coconut evenly on the pan and put in the oven. Turn on the oven to 350 degrees, and toast for about 10 minutes, carefully watching so coconut does not burn. Once dine, remove from oven and cool completely.
  • In a food processor or blender, puree the frozen raspberries. Add the yogurt and blend well. Transfer to a bowl, and let set in the refrigerator for about 1 hour.
  • Make the whipping cream – put the cream in a bowl and whip until stiff peaks form. Add 2 Tbsp of powdered sugar toward the end of whipping to sweeten if desired.
  • To serve, put about 1/2 C of the raspberry mixture into a dish. Top with whipped cream and a bit of toasted coconut. Enjoy!


  • This recipe can be altered to be dairy and sugar free. You can use sugar free greek yogurt, or pure coconut yogurt (found in the vegan area of your market). You can toast unsweetened coconut, and omit the whipping cream (or find a non dairy alternative).