Raspberry–Coconut Squares
Raspberry–Coconut Squares
Open in full-screen mode

Raspberry–Coconut Squares

20 MIN
35 MIN
16 squares





  1. With the rack in the middle position, preheat the oven to 190°C (375°F). Line a 20-cm (8-inch) square Pyrex cake pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.


  1. In a coffee grinder or small food processor, grind 125 ml (1/2 cup) coconut into a powder. Set aside in a bowl with the flour.
  2. In another bowl, cream the butter with the sugar and vanilla using an electric mixer. With the mixer on low speed, add the dry ingredients. Press the dough into the bottom of the pan. Set aside.


  1. In a small saucepan off the heat, combine the sugar and cornstarch. Add the raspberries and lemon juice. Bring to a boil over medium heat, stirring constantly. Pour over the crust. Sprinkle the remaining coconut over the berry mixture. Bake until the crust is golden brown, 25 to 30 minutes.
  2. Let cool completely and cut into squares.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.