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Raspberry Ripe Cups


  • 100-150g of white chocolate
  • coconut oil for melting

Raspberry Ripe Filling

  • 1/2 cup of desiccated/shredded coconut
  • 2-3 tbs raspberry chia jam
  • 1/4 cup blitzed natural sweetener
  • 2-3 tbs of Cocobella coconut yoghurt


  1. Melt white chocolate with a tsp of coconut oil  , once melted distribute half the mix to 6 cup cake cases (i used silicone) freeze or refrigerate to set.
  2. Drain off any excess liquid off your raspberry mix, than add  desiccated coconut , coconut yoghurt & natvia (start with half of the sweetener and adjust to taste )  Distribute raspberry mix evenly, flatten the top and cover with remaining chocolate. refrigerate/freeze to set and enjoy

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