Coconut and Raspberry Nougat (gluten-free)

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  • 12 oz grated coconut
  • 1 can condensed milk
  • 1/2 cup raspberries
  • 9 oz 70% cacao chocolate


Using a wooden spoon, mix the condensed milk with the grated coconut until forming a dough.

Put the coconut mixture on a board covered with plastic wrap or a silicon sheet, and form a rectangle. In the middle of the rectangle, lengthwise, make a hole to introduce the raspberries, then close the hole again with the same coconut mixture.

Put in the freezer for 1 hour, so that the nougat is firm.

Then, melt the chocolate in bain-marie and cover the nougat with chocolate on both sides.