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A vibrant Raspberry Coconut Crunch Bowl is beautifully arranged with fresh red raspberries, toasted coconut flakes, and a creamy, textured base.

Raspberry Coconut Crunch Bowl

A delightful blend of warm, sweet-tart raspberry puree topped with a creamy coconut base and a homemade, air-fried coconut-oat crunch for a satisfying textural contrast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Breakfast, Dessert
Cuisine: Fusion, Healthy
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Raspberry Base
  • 1 cup raspberries fresh or frozen
  • 1 tbsp maple syrup or honey (adjust to taste)
  • 2 tbsp water or orange juice
  • 1/2 tsp lemon juice fresh (optional, for brightness)
For the Coconut Cream Layer
  • 1 can full-fat coconut milk 13.5 oz, chilled overnight (cream separated)
  • 1 tbsp maple syrup or preferred sweetener
  • 1/2 tsp vanilla extract
For the Air-Fried Coconut Crunch
  • 1/2 cup rolled oats old-fashioned
  • 1/4 cup shredded coconut unsweetened
  • 1/4 cup chopped almonds or pecans
  • 1 tbsp coconut oil melted
  • 1 tbsp maple syrup or brown sugar
  • 1/4 tsp cinnamon ground
  • Pinch salt

Equipment

  • Air Fryer
  • Small saucepan
  • Blender (optional)
  • Mixing Bowl
  • Spatula
  • Serving bowls

Method
 

Prepare the Raspberry Base
  1. Combine raspberries, maple syrup (or honey), water (or orange juice), and lemon juice (if using) in a small saucepan.
  2. Bring to a gentle simmer over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly, about 5-7 minutes.
  3. Remove from heat. For a smoother base, carefully blend with an immersion blender or transfer to a regular blender and blend until desired consistency. Set aside to cool slightly.
Make the Air-Fried Coconut Crunch
  1. In a medium mixing bowl, combine rolled oats, shredded coconut, chopped almonds, melted coconut oil, maple syrup (or brown sugar), cinnamon, and salt. Stir until everything is well coated.
  2. Preheat your air fryer to 350°F (175°C).
  3. Spread the crunch mixture in a single layer in the air fryer basket.
  4. Air fry for 8-12 minutes, shaking the basket every 3-4 minutes, until golden brown and crispy. Watch carefully to prevent burning, as coconut can brown quickly. Let cool completely on a plate; it will crisp up further as it cools.
Whip the Coconut Cream Layer
  1. Carefully open the chilled can of full-fat coconut milk. Scoop out the thick coconut cream from the top, leaving the watery liquid behind (save for smoothies if desired).
  2. In a clean bowl, combine the thick coconut cream, maple syrup, and vanilla extract.
  3. Using a whisk or an electric mixer, whip the coconut cream until light and fluffy, about 1-2 minutes.
Assemble the Bowls
  1. Divide the warm raspberry base evenly between two serving bowls.
  2. Spoon a generous dollop of the whipped coconut cream over the raspberry layer in each bowl.
  3. Top generously with the cooled, crispy Air-Fried Coconut Crunch.
  4. Serve immediately and enjoy your Raspberry Coconut Crunch Bowl!

Notes

For a thicker raspberry base, you can add 1/2 tsp of cornstarch mixed with a splash of water to the simmering raspberries.
Feel free to substitute other nuts or seeds in the crunch, such as walnuts, pecans, or sunflower seeds.
This bowl can be enjoyed warm or at room temperature. The crunch is best added just before serving to maintain its crispness.
Leftover crunch can be stored in an airtight container at room temperature for up to 5 days.