We don’t need any special occasions to make this adorable raspberry and coconut loaf, that has a very subtle sweetness and is a perfect mix of berries and coconut.
The texture of this loaf is very soft and it feels like you are biting into a cloud. With fresh raspberries that is packed with antioxidants and its gorgeous colour it will look absolutely stunning on your table.
You can replace the raspberries with other berries if you prefer, but I feel like somehow coconut goes best with raspberries.
This is a quick and easy recipe to make and I recommend that you ditch adding any processed sugar in it and use maple or date syrup instead.
Ingredients for raspberry and coconut loaf
– 2 cups of all purpose flour
– 2 cups of coconut milk
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tbsp lemon juice
– 1/2 brown or coconut sugar (alternatively add maple or date syrup)
– 3/4 cup of coconut oil
– 1 cup of fresh raspberries
– Pinch of salt
Now one of the best parts of this recipe is the preparation of raspberry coulis. I absolutely love the beautiful and bright colour it it.
Raspberry coulis
-½ cup sugar
-3 tablespoons water or orange juice
-1 cup fresh raspberries
Combine sugar and water for few minutes until starts to thicken. In a blender blend the raspberries, strain the mix and add it to the sugar and cook for few more minutes until thickens.
Keep it in the fridge for up to 5 days.
Instructions:
Preheat your oven to 190°C and grease and flour a loaf pan.
In a large bowl, whisk together the dry ingredients, flour, baking powder, baking soda and salt and set aside. Now slowly add the wet ingredients, start with the milk but please make sure that the milk is room temperature (avoid using cold milk).
Wash the berries and make sure they are dry, gently fold in the fresh raspberries so you don’t crush them
Pour the batter into the prepared loaf pan, spreading it evenly and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the raspberry loaf from the oven and allow it to cool in the pan for about 10 minutes and cover the loaf with raspberry coulis and generously add coconut flour or flakes now slice and enjoy every bite of it.
