Coconut Covered Raisins: A Dairy Free “Yogurt” Covered Raisin

It all started with a craving for yogurt covered raisins…

I browsed through my pantry and pulled out a few ingredients.

|coconut butter|
|coconut oil|
|raw honey|

I melted the coconut butter, coconut oil, raw honey and vanilla together and poured the mixture over the raisins. I let the raisins cool and harden in the refrigerator.

I broke up the coconut coated raisin clumps into small pieces  for my two-year old and I to snack on. Delicious!

Coconut Covered Raisins

Heat coconut butter, coconut oil, raw honey and vanilla extract in a small sauce pan over low heat. Stir until all the ingredients are combined. Take of heat and pour over raisins. Mix well and allow the mixture to sit for 5 minutes or until raisins soak up the coconut mixture. Spread raisins over a parchment paper lined cookie sheet and place in refrigerator until cooled and hardened, about 30 minutes. Use a spatula to break up the coconut covered raisins. Serve and enjoy!

Store in airtight container in the refrigerator.


This recipe is linked to Simple Lives Thursday


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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
29 comments… add one
  • gabriela March 28, 2012, 9:08 pm

    Good luck ,Great post,y love you!

  • Lisa @ Real Food Digest March 28, 2012, 9:31 pm

    What a great recipe!! I may try adding some cocoa powder for a chocolate version as well.

    • The Coconut Mama March 28, 2012, 10:04 pm

      I bet that would taste wonderful!

  • March 29, 2012, 3:57 am

    Very cool idea!

  • Kalinda March 29, 2012, 8:23 am

    Hi Coconut Mama,

    I couldn’t find a contact for you anywhere so I’m asking here. I write a weekly gluten-free, vegetarian recipe roundup. It goes out every Friday. The format is pretty basic: name of site, link to a specific recipe, and photo underneath. I plan to include these raisins this week. If it’s OK with you, I’d be happy to include a picture from the post. I think people are more interested in recipes if they can see a picture, but I always like to ask first.


  • Kitty March 29, 2012, 11:29 am

    what’s the difference between Coconut butter and coconut oil?

    • The Coconut Mama March 29, 2012, 6:28 pm

      Coconut butter is pureed whole coconut meat.

  • Erica March 30, 2012, 8:22 pm

    I just made these! Delicious! I added almonds, which were great tasting but not as coated as the raisins. These are pretty rich tasting so you don’t need to eat a lot. I think these would make a great homemade gift, super good.

  • Gabby @ the veggie nook March 31, 2012, 4:26 pm

    I loved yogurt covered raisins and I miss them so much sometimes. This is definitely bookmarked! Awesome idea 🙂

  • Jonathan April 2, 2012, 9:53 pm

    I’m really interested in trying this! How well does the recipe work without the coconut butter? (it’s a bit difficult to get here, plus I don’t have a food processor…)

    • The Coconut Mama April 3, 2012, 5:46 pm

      I’m not sure! I haven’t tried it without the coconut butter. Sorry I couldn’t help more 🙁

      • Jonathan April 8, 2012, 4:20 pm

        No problem! Come to think of it, using just coconut oil wouldn’t have been much better – no way to dissolve the honey then and just as pricey 😛

        I tried making a batch with a package of creamed coconut that I happened to find in my pantry, figuring it would be a pretty good substitute. And it works well – it’s just a bit difficult to get the honey and vanilla to mix properly. Damn tasty though. Will try again!

  • Shanna July 28, 2012, 11:43 pm

    I just made this but the coating didn’t melt down thin enough to make a coating, it was like a thick paste. I even added some extra coconut oil and it was still too thick. I mixed it into my raisins as best I could then kind of smashed it between two sheets of wax paper. Just put it in the fridge and I’m hoping for the best. Not sure what happened I followed the measurements exactly. The only thing I can think of is that it was the last of my coconut cream concentrate. Maybe the bottom of the jar was thicker?

    • Colleen July 29, 2015, 12:37 pm

      A similar thing happened with mine – the coating seized and some liquid separated out. It may have to do with the vanilla extract. I salvaged it by adding shredded coconut and chopped almonds. It became a delicious granola!

  • Krystal Caddow-Levine March 28, 2013, 5:11 pm

    Wow! These are rich! I also added almonds, didn’t coat the almonds as well as the raisins but still did the job. Kind of tastes like cookie dough.

  • Amy April 7, 2013, 7:54 pm

    Would this work with a different ‘butter’, such as sunbutter? I might try this.

  • Lolo2228 November 5, 2013, 12:10 pm

    Wayyy to sweet for me. Perhaps with a quarter the amount of vanilla would do.

  • Ginthemusicmama November 13, 2013, 4:05 pm

    If I don’t have coconut butter could I just use regular salted or unsalted butter?

  • Laima January 21, 2015, 3:26 am

    Sweet! It’s my very first alkaline dessert recipe I come across 🙂 Next time I make this I will try to use a chocolate form to make it look like candy! Thanks for sharing!


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