Description
A delightful dessert featuring layers of fresh raspberries and creamy coconut.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups fresh raspberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup shredded coconut
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Press the crumb mixture evenly into the bottom of a lined 9×9-inch baking dish. Bake for 10 minutes, then let cool.
- Prepare Raspberry Layer: In a small saucepan over medium heat, combine raspberries, sugar, and cornstarch. Cook until the mixture thickens, about 5-7 minutes. Let it cool.
- Prepare Coconut Cream Layer: Beat heavy cream and powdered sugar together until soft peaks form. Gently fold in the vanilla extract and shredded coconut. Spread half of the coconut cream over the cooled crust.
- Assemble the Bars: Layer the cooled raspberry mixture over the coconut cream. Spread the remaining coconut cream on top.
- Chill: Refrigerate for at least 2 hours to set.
- Serving: Cut into bars and garnish with fresh raspberries and shredded coconut, if desired.
Notes
- Ensure the crust is compacted well to hold the layers firmly.
- For even slices, use a sharp knife and clean it after each cut.
- Adjust sugar levels based on the tartness of the raspberries.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg