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Rasberry Coconut Ice

Coconut ice is easy to make and mouth-wateringly tasty.

Perfect for a sweet afternoon treat.

Rasberry Coconut Ice

Serves: 12

Prep time: 20 mins

(leave to set overnight)

Total time: 20 mins


For the white mixture:
250g icing sugar
100g mascarpone
150g desiccated coconut

For the raspberry mixture:
50g fresh raspberries
50g mascarpone
250g icing sugar
200g desiccated coconut

You'll also need:
1 x 18cm square baking tin
Non-stick baking paper



Line an 18cm square tin with non-stick baking paper. Make the white ice first by beating half the sugar with the mascarpone until you have a smooth runny paste. Stir in the coconut and remaining sugar, mix well then press into the bottom of the tin. Pack the mixture in well and smooth the top.

For the raspberry mixture: Squish the raspberries with the mascarpone and half the sugar until smooth. You can sieve the seeds out if you like. Then stir in the coconut followed by the last of the sugar. Spread this carefully over the white ice until you have it even, then press it down firmly with a spatula and your fingers.

Loosely cover the tin, with the top of the ice exposed to the air slightly, and leave overnight somewhere cool to firm. The following day, lift out of the tin by the lining paper and cut into pieces.

If it’s a little too soft when mixing, try adding a little more sugar and coconut to firm it.

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