If you’re looking for a dessert that’s refreshing, indulgent, and surprisingly simple to make, these raspberry coconut frozen bars are exactly what you need. Think of them as the love child between raspberry bounty bars and coconut squares, with a chocolate shell that snaps beautifully when you bite into it. They’re creamy, tangy, and satisfy every sweet craving without going overboard on sugar.
The best part? This is a no-bake recipe. You don’t need to turn on your oven, fuss with shortbread crusts (though I’ll share that option too), or spend hours in the kitchen. Just blend, press, coat, and freeze.
Why You’ll Love These Raspberry Coconut Bars
- Refreshing twist: Raspberries add a tart punch that balances the sweetness of coconut.
- Simple ingredients: Nothing fancy—just pantry basics and fresh berries.
- Healthy dessert option: Naturally sweetened and adaptable for sugar-free baking.
- Freezer-friendly: Keep a stash ready for those late-night cravings.
- Versatile: Enjoy them plain, dip in chocolate, or serve as raspberry coconut chocolate bars for extra indulgence.
Ingredients You’ll Need
Here’s a simple breakdown of the ingredients for these raspberry coconut frozen bars:
- 2 cups raspberries (fresh or frozen) – for the vibrant filling.
- 2 cups unsweetened shredded coconut – the base of the bar.
- 3 tbsp coconut oil (melted) – helps the mixture set firmly.
- 3 tbsp honey or maple syrup – choose your preferred natural sweetener.
- ½ cup dark chocolate chips or chopped chocolate – for the coating.
- 1 tsp vanilla extract – optional but adds depth.
- Pinch of salt – enhances the flavors.
Optional for variations:
- Almond flakes for a raspberry almond coconut spin.
- A shortbread crust if you want raspberry coconut bars with shortbread crust.
- Sugar-free chocolate and monk fruit sweetener for a low-carb, sugar free version.
Step-by-Step Recipe Instructions
Step 1: Make the Raspberry Filling
In a saucepan over medium heat, add the raspberries with a tablespoon of honey (or sweetener of your choice). Cook for about 5 minutes, stirring occasionally until the berries break down into a thick, jam-like consistency. Let it cool.
Step 2: Blend the Coconut Base
In a food processor, pulse shredded coconut, melted coconut oil, remaining honey, vanilla extract, and salt until the mixture sticks together when pressed. You want it slightly sticky but not too wet.
Step 3: Layer and Freeze
- Line an 8×8 inch pan with parchment paper.
- Press half of the coconut mixture evenly into the bottom.
- Spread the raspberry filling over it.
- Add the remaining coconut mixture on top and press down gently.
- Freeze for about 1 hour, or until solid.
Step 4: Coat in Chocolate
Melt the chocolate chips in the microwave or a double boiler. Remove the frozen slab from the pan and cut into bars or squares. Dip each bar into melted chocolate (or drizzle if you prefer less coating). Return to the freezer for 15 minutes to set.
And just like that—you’ve got creamy, tangy, chocolatey bars ready to enjoy!
Tips for Perfect Raspberry Coconut Frozen Bars
- For cleaner cuts: Use a sharp knife dipped in hot water, wipe between cuts.
- For sugar free baking: Swap honey/maple syrup with monk fruit syrup and use sugar-free chocolate.
- For raspberry coconut magic bars: Add a layer of condensed milk before freezing (decadent but rich).
- To make them extra crunchy: Toss in chopped almonds or toasted coconut flakes.
- Storage: Keep them in an airtight container in the freezer. They’ll last up to 2 months.
Variations You’ll Want to Try
- Raspberry Coconut Chocolate Bars: Fully coat the bars in dark chocolate for a classic bounty-bar vibe.
- Raspberry Coconut Bars with Shortbread Crust: Bake a simple almond shortbread crust, layer the coconut and raspberry mix, then chill.
- Healthy Raspberry Bar Recipe: Skip the chocolate coating, reduce sweetener, and let the natural raspberry tang shine.
- Raspberry Almond Coconut Bars: Stir almond flakes into the coconut mix for a nutty twist.
- Raspberry Squares / Coconut Squares: Instead of cutting into bars, slice into small squares for bite-sized treats.
Serving Ideas
These bars are versatile. You can serve them straight from the freezer as a refreshing snack, plate them as a raspberry coconut dessert idea after dinner, or even wrap them in parchment for lunchbox-friendly treats. I sometimes crumble one over yogurt for a quick raspberry coconut parfait.
Why Raspberries + Coconut Work So Well
Sweet and tropical coconut meets tart and juicy raspberries—it’s the ultimate balance. Coconut brings creaminess while raspberries add brightness. The contrast is what makes these bars stand out compared to classic coconut bars or plain raspberry squares. It’s like yin and yang in dessert form.
Final Thoughts
These raspberry coconut frozen bars are proof that healthy dessert options can also feel indulgent. Whether you’re in the mood for something fruity, creamy, or chocolatey, this recipe ticks every box. They’re quick to prepare, freezer-friendly, and endlessly adaptable.
If you’re craving a dessert that’s as satisfying as it is refreshing, give these bars a try. I promise you’ll find yourself sneaking into the freezer for “just one more.”
Now it’s your turn—grab those raspberries, open the coconut bag, and let’s make something sweet together!
Raspberry Coconut Frozen Bars
Ingredients
Method
- In a small saucepan, cook raspberries with 1 tbsp honey over medium heat until they break down into a thick jam (about 5 minutes). Let it cool.
- In a food processor, combine shredded coconut, melted coconut oil, remaining honey, vanilla, and salt. Pulse until mixture sticks together when pressed.
- Line an 8×8 inch pan with parchment. Press half the coconut mixture into the bottom. Spread the raspberry filling evenly on top. Add the rest of the coconut mixture and press gently.
- Place the pan in the freezer for 1 hour or until firm.
- Melt the chocolate chips in a microwave or double boiler. Cut frozen mixture into bars and dip or drizzle with chocolate. Place back in the freezer for 15 minutes to set.
- Store bars in the freezer and enjoy straight from frozen.
Notes
- To make them sugar free: use monk fruit or another sugar substitute, plus sugar-free chocolate.
- For a nutty twist: add almond flakes to the coconut mix.
- These bars last up to 2 months in the freezer if stored in an airtight container.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly. Just thaw them before cooking into the filling.
Q2: Do I have to use chocolate?
Not at all. You can skip it for a lighter option. But honestly, chocolate takes these bars up a notch.
Q3: How do I make these sugar free?
Swap honey/maple syrup with a sugar-free liquid sweetener, and use sugar-free chocolate. That’s it—instant sugar free raspberry coconut bars.
Q4: Can I add nuts?
Absolutely. Almonds or even cashews pair well with coconut. For raspberry almond coconut bars, fold sliced almonds into the mix.
Q5: Can I double the recipe?
Yes. Just use a larger pan (9×13) and adjust freezing time slightly.
Q6: How long do they last in the freezer?
Stored properly, they’ll keep fresh for 2 months. If they last that long in your house, hats off to you!
Q7: What’s the best way to serve them to guests?
Cut into neat squares, drizzle with extra chocolate, and sprinkle with shredded coconut on top.
