1 cup frozen or fresh raspberries + extra for decoration
1/2 tbsp lemon juice
1 tsp coconut oil
1/2 tbsp maple syrup optional
Coconut Cream
1 can full fat coconut cream stored in the fridge overnight - do not skip this step!
1 tbsp maple syrup
1/2 tsp vanilla extract or powder
METHOD
Compote
Place the chopped apples, coconut oil, lemon juice and maple syrup (if using) into a pan with a dash of water
Cook the apples on a medium to low heat with the lid on for about 10-15 minutes or until they start to fall apart
Add the raspberries and cook for another 5 minutes. You can either use the compote as it is or if you like it smoother you can blend it up using a hand blender
While the compote is cooling down make the coconut cream
Coconut Cream
Remove the tinned coconut milk from the fridge and scoop out the thick part which should sit on top. Don’t use any of the watery part otherwise the cream will turn out too runny (you can save it for smoothies or curries)
With a hand whisk, start to whisk the cream before adding in the maple syrup and vanilla extract.
Whip until you have a super creamy and smooth consistency, almost like whipped cream
To Serve
When the fruit compote is completely cold, assemble the jars or glasses with half the compote and half the coconut cream
Serve with some fresh raspberries and some sliced apples
