This would have to be one of the most popular recipes I've created. It's appeared on TV several times and has made cameos all over social media.


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  • ⅓ cup frozen raspberries
  • ⅓ cup shredded coconut (or coconut flakes for a chunkier version)
  • ⅓ cup coconut oil
  • 80 g salted butter
  • 2 tbsp raw cacao powder or cocoa
  • 2-3 tbsp rice malt syrup

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Line a dinner plate or baking tray with baking paper (a dinner plate is ideal as the slight indent creates a good shape).

Scatter the berries and coconut on the plate or baking tray. Melt the oil and butter in a saucepan or in the microwave
(the oil takes longer to melt, so add the butter a little after), then stir in the cacao powder and syrup.

Pour over the berries and pop into the freezer for 30 minutes until firm. To serve, either break into shards or cut into wedges.

• Be sure to use salted butter in this recipe – it gives a lovely kick.


Recipes and images from I Quit Sugar by Sarah Wilson, with photographs by Marija Ivkovic. Published by Pan MacMillan Australia ($15, ebook; $34.99 pbk).