Deconstructed Raspberry Acai in Chocolate Martini

Add a little extra flare to your next warm-weather gathering

Deconstructed Raspberry Acai in Chocolate Martini


1 pint Vanilla Island Coconut Bliss
4 ounces vodka
Mocktail version: 4 oz coconut water, no vodka
2 ounces frozen acai puree
3 Tbsp Raspberry Coulis

Raspberry Coulis:
2 cups raspberries (fresh or frozen)
1 Tbsp sweetener (cane sugar, coconut sugar, agave or maple syrup)
1 Tbsp lemon juice

1⁄2 cup dark chocolate
1⁄4 cup raspberry powder


Raspberry Coulis:
Add all ingredients to heavy bottomed saucepan and cook over low heat for about 20 minutes, stirring frequently. Remove from heat and push mixture through fine sieve to remove seeds. Chill until ready to use.

Add Coconut Bliss, vodka (or coconut water), acai puree and 3 Tbsp of raspberry coulis to blender. Blend on high until smooth and pourable.

Temper a 1⁄2 cup of dark chocolate over low heat in a double boiler. Pour onto a plate. Sprinkle raspberry powder onto a second plate (optional). Dip martini glass into chocolate first, followed by raspberry powder. Set aside.

Pour blended drink mixture into rimmed glass. Garnish ideas: fresh mint, lemon wheel and whole raspberry.

*Use organic ingredients whenever possible.

Dessert Martini

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