Quick & Easy

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.
RASPBERRY COCONUT CREAM
6
15M

Ingredients

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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