Heavenly Coconut Raspberry Squares: A Quick and Delicious Dessert Delight

Heavenly Coconut Raspberry Squares: A Quick and Delicious Dessert Delight

Discover the tropical charm and fruity zest of our heavenly coconut and raspberry squares. This recipe perfectly combines the lush sweetness of coconut with the tangy freshness of raspberries, creating a dessert that is not only quick to prepare but also irresistibly tasty. The creamy coconut base paired with a vibrant raspberry gelatin topping makes each bite a delicious blend of flavors and textures, sure to please any dessert lover.


Why you'll love it:

These coconut and raspberry squares are a dream for anyone who loves desserts that are both easy to make and wonderfully flavorful. The combination of coconut and raspberry provides a refreshing contrast, while the creamy texture provides a satisfying richness. This dessert is perfect for those who enjoy recipes that require minimal cooking time but deliver maximum flavor, making it a go-to option for busy days or impromptu gatherings.

Perfect occasion:

Perfect for summer picnics, family gatherings or as a sweet treat after a meal, these coconut and raspberry squares can brighten up any occasion. They're also perfect for holiday festivities, where their vibrant appearance and delicious taste can add a festive touch to your dessert table. Whether it's a casual get-together or a more formal party, these squares are sure to be a hit.

See also  Scalloped Potatoes Recipe

Decorating Tips:

  1. Fresh raspberry filling: Before serving, decorate each square with a fresh raspberry on top for an extra touch of elegance.
  2. Mint leaves: Place a small mint leaf next to the raspberry for a touch of color and a touch of freshness.
  3. Sprinkled icing sugar: Lightly dust the top with icing sugar for a snowy, attractive finish.
  4. Chocolate drizzle: For a chocolate touch, pour a drizzle of melted dark chocolate over the squares.


  • 1.5 liters of milk
  • 180 grams of flour
  • 50 grams of cornstarch
  • 100 grams of sugar
  • Vanilla sugar to taste
  • 80 grams of butter
  • 200-250 grams of grated coconut
  • 160 grams of raspberries
  • A packet of gelatin
  • 100 grams of powdered sugar


  1. Butter a baking sheet and sprinkle evenly with grated coconut.
  2. Reserve 400 ml of the 1.5 liters of milk. In this portion, carefully mix the flour, cornstarch, sugar and vanilla sugar until smooth and free of lumps.
  3. Heat the rest of the milk and add the flour mixture as soon as it boils. Stir continuously until the mixture thickens, then turn off the heat.
  4. Stir in 80 grams of butter until it is completely melted into the mixture.
  5. Spread this creamy mixture evenly over the coconut in the tray. Let cool for 30 minutes.
  6. Blend the raspberries until smooth. Prepare the gelatin according to the package directions, then melt it slightly in the microwave before mixing it with the blended raspberries and caster sugar.
  7. Spread the raspberry mixture over the set cream layer and refrigerate for about an hour until firm.
  8. Cut into squares, roll the sides in additional shredded coconut and serve chilled.


Leave a Comment