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Coconut Cream Fool with Raspberries

Hali Bey Ramdene
  • minutes
  • Serves 6 to 8

INGREDIENTS

3 cups

Raspberries

2 14 ounce cans

Coconut milk, full-fat

1/2 tsp

Almond extract

3 tbsp

Granulated sugar

1 tsp

Vanilla extract

1

Coconut flakes, Toasted

1 tsp

Rose water