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Raspberry Coconut Slice

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 slices


  • Blender



Raspberry Layer

  • 1 cup frozen raspberries defrosted
  • 1 tbsp chia seeds

Coconut Topping


  • Preheat the oven to 180℃.
  • Line a 20 – 30cm baking pan with baking paper.
  • Make the base by mixing all of the ingredients together until well combined. Thermomix 10-15 secs speed 4.
  • Press into the baking tray to form an even layer (I used the back of a large, wet spoon). Bake for 15-20 minutes until golden and set. Set aside to cool.
  • For the raspberry, layer mash the raspberries roughly and mix through the chia. Set aside.
  • For the coconut topping, combine the egg white and sweetener by whisking with a fork. Mix in the shredded coconut.
  • Now assemble by spreading the raspberries over the base and top with the coconut mixture.
  • Pop under a grill for a couple of minutes, watching it carefully so it doesn’t burn.
  • Chill in the fridge to fully set, then cut into squares.




Sub the almond meal with the same quantity of wholemeal Spelt flour (or buckwheat flour for gluten-free).

Fructose Friendly

Choose rice malt syrup as you sweetener.


Store airtight in the fridge or freezer.
Tried this recipe?Let us know how it was!
Course Baking - Sweet, Breakfast, Dessert, Snack
Keyword Coconut, Raspberry
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Refined Sugar Free, Salt Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegetarian
Author: Georgia Harding