This was my husband’s favorite new recipe of the summer. Since I became a vegetarian this summer, I’ve done a ton of fresh cooking, so that’s saying a lot. I’ve modified this recipe a tiny bit since it was on the tour, but we ate it every day for quite a while during berry season.
- 2 tbl rolled oats
- 2 tbl coconut flakes
- 2 tsp vanilla or whiskey
- Honey (to taste)
- 8 oz Cool Whip, any variety
- 12 oz raspberries
Toast rolled oats and coconut on the stove in a dry pan until lightly browned, about four minutes. Fold the vanilla or whiskey into the Cool Whip. Layer just under half of the raspberries into four serving dishes, then cover with just under half of the Cool Whip mixture. Sprinkle rolled oats and coconut over the top, then repeat. Top with the last little bit of Cool Whip, one raspberry, then drizzle honey over the top. Voila! One easy but very delicious dessert.
Note: A mix of toasted coconut/oatmeal blends fantastically into breakfast cereal for a morning pick-me-up!