Raspberry Coconut Meltaways photo by recipe author

Servings: 10

Preparation Time: 1 hour

1/2 cup coconut oil

1/2 cup coconut milk*

1 teaspoon vanilla extract

1/2 tablespoon raw honey

raspberry jam

mini muffin liners

In a small sauce pan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.

Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.

Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, then cover with the remaining coconut cream mixture.

Freeze for an additional hour. Remove from freezer and enjoy!

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Stephanie from Washington, D.C. won $50 for this recipe and photo! Submit yours here!