Name: Raspberry coconut cream
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 1/4 cup (310ml) thickened (heavy) cream; 2 tablespoon sifted icing; 2/3 cup (160ml) thick vanilla custard; 100 gram (3 ounces) crumbled coconut macaroons.; 125 gram (4 ounces) fresh or frozen raspberries

Raspberry coconut cream

Take an eaton mess, replace the pav with macaroons and add some custard and you have this deliciously layered raspberry dessert in mere moments.

Ingredients

1 1/4 cup (310ml) thickened (heavy) cream

2 tablespoon sifted icing

2/3 cup (160ml) thick vanilla custard

100 gram (3 ounces) crumbled coconut macaroons.

125 gram (4 ounces) fresh or frozen raspberries

Method

1.Whip 1¼ cups (310ml) thickened (heavy) cream and 2 tablespoons sifted icing (confectioners’) sugar in small bowl with electric mixer until soft peaks form; transfer to medium bowl.

2.Fold in ⅔ cup (160ml) thick vanilla custard and 100g (3 ounces) crumbled coconut macaroons.

3.Layer into serving glasses with 125g (4 ounces) fresh or frozen raspberries; top with crumbled chocolate flake.

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Ingredients

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