Recipe: Delicious Coconut, Almond and Raspberry Cups

Delicious, fresh and tasty.

Coconut, Almond and Raspberry Cups. Top with slivered almonds, more crushed freeze-dried raspberries, and a sprinkle of sea salt. The combination of coconut, toasted almonds, and raspberry jam is hard to beat. These are made with homemade raspberry jam, which makes them extra special, but any high-quality jam will be almost as delicious.

Coconut, Almond and Raspberry Cups The sweet coconut filling and fresh raspberries complement each other perfectly. Please contact me for delivery time and conditions, it is important to me that the pastries are freshly delivered. SUPER easy and so creamy, rich, and yummy! You can cook Coconut, Almond and Raspberry Cups using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Coconut, Almond and Raspberry Cups

  1. It's 185 g of Butter.
  2. You need 1/3 cup of Sugar, granulated or caster.
  3. It's 60 g of Packaged Almond Paste or 1 tsp Almond Essence.
  4. Prepare 2 of Egg Yolks.
  5. Prepare 2 tsp of Milk.
  6. Prepare 1 pinch of Salt.
  7. It's 1 3/4 cup of Flour.
  8. You need 1/4 cup of Dedicated Coconut.
  9. Prepare of Icing Sugar.
  10. Prepare of Raspberry Jam or of your choice.

This Raspberry Coconut Crumble Tart has an almond coconut crust that doubles as a crumble topping, filled with fresh raspberries! This easy recipe is Paleo-friendly, gluten free, refined sugar free, and vegan. It's been a little while since I posted something healthier, because I've been too busy. Scones with raspberries, almonds, and a sweet almond glaze.

Coconut, Almond and Raspberry Cups instructions

  1. Cream butter and sugar until soft. Mix Almond Paste, milk and egg yolks together in a cup with a fork. Then add the butter mixture and beat well. Add in sifted flour and salt..
  2. In a Piping bag pipe fitted with a fluted tube pipe 3cm diameter bases in greased party pans..
  3. With a knife flatten out over the base..
  4. Thereafter pipe circles on top of the bases for the jam..
  5. Bake at 200° for 10 - 15 mins until golden and slightly crisp. Once done, remove from patty pans and cool completely, fill with jam and dust with icing sugar..

He added raspberries and almond slices to jazz up the dough. He rolled out the scone dough and cut the scones into wedges. Place the almonds into a food processor and pulse until they are finely ground. In a large bowl, mix together the ground almonds, coconut sugar, desiccated coconut. Stir in eggs, coconut oil, almond milk and coconut or vanilla extract until dough comes together.