I woke up today with a wild craving for Raffaello… but I really need to fit into my dress, so this recipe was born. And let me tell you – totally worth waking up for!
🌴 Ingredients:
🥥 Base:
- 100 g shredded coconut
- 50 g butter
- 1 tbsp erythritol
🍰 Raffaello cream:
- 250 g mascarpone
- 100 ml heavy cream (36%)
- 3 tbsp shredded coconut
- 2–3 tbsp erythritol (or to taste)
- a few drops of vanilla extract
🍓 Topping:
- fresh strawberries, halved
- fresh mint leaves
- extra shredded coconut for sprinkling
🧁 Instructions:
- Base: Mix the shredded coconut with melted butter and erythritol. Press firmly into the bottom of glasses, jars, or a small cake mold. Chill in the fridge for 15 minutes.
- Cream: Whip the heavy cream with erythritol until stiff. Add mascarpone, shredded coconut and vanilla, and gently mix until smooth and fluffy.
- Assembly: Spoon the cream over the coconut base. Top with strawberries, mint, and a sprinkle of coconut.
- Chill: Refrigerate for at least 1 hour – or overnight for best results.
This dessert is so good, it’s hard to believe it’s keto and sugar-free. You can enjoy it without guilt – and still zip up that favorite dress. Or maybe even two? 😉
– with flavor, Pozi von Cuks
