Prep time: 30 minutes



1½ cups of desiccated coconut

1½ cups of coconut milk

½ cup of coconut sugar

¼ cup of coconut oil

2 eggs, whisked

1½ cups of almond flour

1 teaspoon baking powder

1 cup of frozen raspberries Fresh raspberries and coconut yoghurt to serve


Cook time: 30 minutes


Preheat oven to 180°C (355°F).

Combine the coconut with the milk and let stand for 5 minutes.

Fold in the coconut sugar, oil, eggs, almond flour and baking powder and mix until well combined.

Add the raspberries. Add an ice cream scoop of muffin mixture into each section in a greased muffin tin. Cook in oven until cooked through.

Serve with fresh raspberries and a blob of coconut yoghurt.











Faye James is the author of The Long Life Plan (New Holland)

and a food, beauty and health journalist and health and wellness coach

with over 20 years of experience.


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