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Coconut Raspberry Delight: A no-bake dessert with layers of creamy white chocolate and a tangy raspberry sauce

Coconut Raspberry Delight: A no-bake dessert with layers of creamy white chocolate and a tangy raspberry sauce


Unveil the exquisite layers of this coconut-raspberry delight, a no-bake dessert that combines the tropical flavor of coconut with the tartness of raspberries. Featuring a crunchy biscuit base, a velvety white chocolate and mascarpone cream and a vibrant raspberry sauce, this dessert is a symphony of flavors and textures.

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Why you'll love it:

  • Refreshing raspberry sauce: The homemade raspberry sauce, or “frużelina,” provides a fresh, tangy contrast to the sweetness of the dessert.
  • Creamy and rich: The combination of white chocolate, mascarpone and whipped cream creates an irresistibly creamy, luxurious texture.
  • No-Cook Convenience: This dessert is perfect for those hot days when you want something special without turning on the oven.

Perfect occasion: This dessert is ideal for summer gatherings, potlucks, or as a festive treat during the holidays. Its elegant appearance and refreshing taste make it a hit on any dessert table.

See also  Coconut Yogurt Brownies: A Tropical Twist on a Classic Chocolate Treat

Decorating Tips:

  • Improved texture: Sprinkle generously with coconut flakes on top for a delicious crunch and decorative touch.
  • Color contrast: Add some fresh raspberries on top for a burst of color and extra berry flavor.

Ingredients:

  • Raspberry sauce:
    • 250 g frozen raspberries
    • 1 tablespoon of sugar (adjust to taste)
    • 1 small tablespoon of potato starch
    • A little cold water
  • Base:
    • 100 g finely mixed biscuits
    • 50 g melted butter
  • Cream:
    • 100g white chocolate
    • A little cream (to melt the chocolate)
    • 330 ml heavy cream (36%)
    • 250 g of mascarpone
    • 2 tablespoons of powdered sugar (adjust to taste)
    • 3 large tablespoons of coconut flakes

Directions:

  1. Prepare the raspberry sauce:
    • In a saucepan, cook the raspberries with the sugar over low heat until they dissolve into a sauce. Boil briefly.
    • Mix the potato starch with a little cold water and add it to the raspberries until thickened. Let cool completely.
  2. Assemble the base:
    • Mix the mixed biscuits with the melted butter. Press firmly into the bottom of a baking pan lined with parchment paper. Refrigerate.
  3. Prepare the cream:
    • Melt the white chocolate with a little cream and leave to cool.
    • Whip the heavy cream with the mascarpone and powdered sugar until stiff. Gradually add the cooled chocolate. Finally, add the coconut flakes. Adjust the sweetness as desired.
  4. Layer the dessert:
    • Spread half of the cream mixture over the biscuit base. Smooth the surface.
    • Add a layer of raspberry coulis, then cover with the rest of the cream.
    • Sprinkle the top with coconut flakes.
  5. Coldness:
    • Refrigerate the dessert until set, making sure it is thoroughly chilled before serving.

Enjoy this Coconut-Raspberry Delight, a luscious treat that combines the freshness of berries with the exotic taste of coconut in a dessert that is sure to impress and satisfy for any occasion!


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