Step 1

Gently heat the raspberries in a pan with 2 tbsp maple syrup, and squish the raspberries gently until it turns syrupy but still has some chunks. Set aside

Step 2

Remove the coconut fat from the tin, it usually always sticks to the top. Add 1 tbsp maple syrup, vanilla pasta and whiskey is using. Whisk on high for a minute until thickened.

Step 3

Make your layers by scooping 2 tbsp raspberries, 2 tbsp cream and a sprinkle of granola. Repeat once more.

Step 4

Top with some extra raspberries and a squirt of maple syrup.

Step 5

Serve straight away, if making ahead of time keep in the fridge and add the granola before serving.