Triple-Layer Raspberry Coconut Torte
A tall torte with a chocolate nut base, a creamy coconut cashew middle and a vivid raspberry top, finished with whole raspberries and shredded coconut on linen.
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148 recipes found · page 1 of 7
A tall torte with a chocolate nut base, a creamy coconut cashew middle and a vivid raspberry top, finished with whole raspberries and shredded coconut on linen.
Coconut chia pudding set in a hexagonal jar and topped with curled raw coconut chips and plump blueberries, ready to pack for work.
Snowy coconut macaroon bites made with shredded coconut, almond flour and coconut nectar, dehydrated until crisp outside and tender in the middle.
Young coconut meat, cashews and whole vanilla bean whipped into a pale, airy nice cream and spooned into a jar with a fresh herb sprig.
Chewy coconut date base topped with a thick pink raspberry cashew layer, frozen solid and cut into neat stackable bars dotted with whole berries.
Two jewel-toned frozen berry bowls, one raspberry and one blueberry, thickened with soaked chia and served inside polished coconut shells for a tropical presentation.
A deep blue smoothie bowl made creamy with young coconut meat, topped with banana slices, fresh blueberries and coconut flakes on a clean white table.
A bowl of tangy homemade young coconut yogurt topped with strawberries, banana slices, shredded coconut and raw cacao nibs.
A thick, tropical smoothie of kiwi, frozen banana and fresh coconut milk, topped with kiwi slices and curls of shaved coconut for a little chew on every spoonful.
A soft sage-green cheesecake made from cashews, coconut cream and ceremonial matcha, with a hint of lemon and a buttery macadamia crust underneath.
A tall acai cup layered with thick berry sorbet, sliced strawberries and golden dehydrated coconut buckwheat granola, easy to carry out the door.
Airy cacao mousse whipped from fresh young coconut and set in a tall glass lined with strawberry halves, so every spoonful catches a little fruit.
A neat bar of chewy chocolate base, snowy coconut cream filling and a thin raw chocolate top, served with tart redcurrants that cut through the sweetness.
Magenta dragon fruit, golden mango and crisp grapes piled into a dark bowl and topped with a spoonful of tangy cultured cashew-coconut yogurt.
Sweet coconut cashew milk poured over ice, then crowned with a vivid green matcha layer that drifts down slowly, sipped through a bamboo straw.
A thick sheet of vanilla coconut cream scattered with blueberries and blackberries, frozen flat and snapped into rough shards for a quick, creamy snack.
Cupped lettuce leaves piled high with shredded daikon, fresh coconut, scallions and a tangy lime dressing, a crunchy, cooling wrap that is ready in fifteen minutes.
A creamy coconut chia pudding crowned with golden physalis berries and glossy dark grapes, sweet, tart and a little unexpected for breakfast.
Cashew and coconut balls that taste like snickerdoodle cookie dough, rolled in a cinnamon coconut coating that clings in pale, speckled drifts.
Tender homemade coconut wraps rolled around crisp lettuce, red and yellow pepper strips and a creamy cashew spread, then cut in half to show off the colors.
Deep purple pops of blended blackberries marbled through creamy young coconut, sweetened with dates and frozen until firm enough to stack.
A teaspoon of spirulina turns a creamy banana and fresh coconut meat smoothie a vivid green, served in a mug for slow sipping with a spoon.
Cubes of speckled white dragon fruit and golden pineapple tossed with lime and mint, piled high in a coconut shell for a fresh, juicy breakfast.
Three pastel smoothie bowls served in natural coconut shells, each topped with fanned kiwi, sliced strawberries and diced mango for a cheerful overhead spread.