From the February/March 2020 issue
Prep Time: 20 mins
Cook Time: 0 mins
Serves 4

Packed with antioxidants, raspberries contain more fiber than any other berry.


  • 3 eggs
  • 1/3 cup coconut sugar
  • 2 TBSP lemon zest
  • 1/3 cup fresh lemon juice
  • 4 TBSP ghee
  • 1 (13.5-oz) can full-fat coconut milk, refrigerated
  • 1 tsp maple syrup
  • 2 pints raspberries


  1. In a stainless steel bowl, whisk eggs, sugar, zest, and lemon juice. Place over a pot of boiling water and whisk constantly until mixture thickens to resemble pudding. Remove from heat and immediately strain with a metal strainer into a bowl. Add ghee and whisk until melted. Let cool.
  2. Remove can of full-fat coconut milk from fridge when cold and remove lid. Carefully scoop the solid white coconut cream off the top, leaving the clear separated coconut water behind.
  3. Put cream into a chilled bowl and add the maple syrup. Blend with a hand blender until stiff peaks form. Set aside.
  4. In a medium bowl, put one pint of raspberries plus half of the other. Using the back of a spoon, mash the raspberries.
  5. To assemble, gather 4 small, chilled mason jars. Create layers by adding 3 spoonfuls of each ingredient and garnish with the leftover raspberries.