Rasberry Coconut Ice
Coconut ice is easy to make
and mouth-wateringly tasty.
Perfect for a sweet afternoon
Prep time: 20 mins
(leave to set overnight)
Total time: 20 mins
the white mixture:
the raspberry mixture:
50g fresh raspberries
1 x 18cm square baking tin
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
If it’s a little too soft when mixing, try adding a little more sugar and coconut to
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