Easy coconut dessert: raw, vegan and gluten-free

Easy coconut dessert: raw, vegan and gluten-free

When it comes to desserts, I like to keep it simple: tasty, easy to make, few ingredients, no refined sugar and gluten.  And this coconut dessert has it all! More to say – it’s raw and can be made vegan. Just a few ingredients make this coconut dessert affordable and no-fail. You can use any moulds that you like – make one big cake or use silicon cupcake moulds to prepare portion sized coconut desserts. Kids will love these!

You can enjoy this coconut dessert yourself or serve it to your guest as it is extremely good looking. You can experiment with the layer order, or event make it multi- layered. I made this coconut dessert with fresh strawberries, but this is more seasonal thing and  you can choose any available berries (go for more sour ones, as they will create nicer taste contrast between coconut and berry layer).

Concerning sweetener – it is up to you.  Berry layer is sweet enough itself, but coconut may need little bit extra. So you can add your favourite sweetener – stevia, xylitol, honey or maple syrup. Just bare in mind, that if you will use honey or syrup – coconut layer will no longer be white – it can get brownish colour.

Last thing – use agar agar for the vegan/raw version or gelatine if you prefer more shaky texture.


Easy coconut dessert: raw, vegan and gluten-free




for 8-10 cupcakes

1 can organic coconut milk

2 tablespoons shredded coconut

1 teaspoon agar agar or gelatine

Sweetener of your choice (stevia, xylitol, honey or maple syrup) I used stevia for this one

1 teaspoon Vanilla extract


200 g seasonal or frozen berries (I used fresh strawberries)

1 teaspoon agar agar or gelatine

fresh mint (optional)

Chocolate or coconut flakes for decoration (optional)




Open coconut can, pour some coconut water on the coconut shreds and leave for at least half and hour to soften.

Beat up coconut milk with sweetener and vanilla using mixer or whisk until smooth. Add shredded coconut.

Prepare agar agar or gelatin according to the instructions on the package (use small amount of water – 30-50 ml)

Pour melted agar agar or gelatin to the coconut mix.

Blend strawberries and mint (optional) with the food processor. Add melted agar agar or gelatin, and mix well.

Take the moulds and layer the coconut and berries (you can make two or more layers if you prefer.


If using agar agar, you will have to be quick and prepare both layers simultaneously as agar agar hardens in the room temperature.

If using gelatin, wait a little bit before making layers, until mixtures will start to slightly thicken, usually about 10 minutes.

Leave to set in a fridge for at least an half an hour if you used agar agar and for at least 1,5 hour if you used gelatin.



Also check:

Kefir pannacotta with berries and bananas

Kefir pannacotta with berries and bananas

Raw vegan pudding with blackberries

Raw vegan pudding with blackberries

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