Preheat the oven to gas 6 / 200C / 400°F and line a muffin tin with 8 cases / liners
Whisk together the flour, baking powder, desiccated coconut and xanthan gum if using gluten-free flour
In a separate bowl combine the sugar, coconut milk, oil & vanilla
Stir the wet mix into the flour until you have a smooth batter, then fold in the raspberries letting them break apart a little. You may need an extra tbsp or 2 milk if using gluten-free flour
Divide between the 8 muffin cases, sprinkle with a little extra coconut and bake for 25 minutes or until golden and risen
Cool on a wire rack and generously dust with icing sugar just before serving if you fancy!
You can use other soft fruits in this recipe such as strawberries, pineapple, mango, peach etc
