Coconut Ice reminds me of the school fairs of my childhood.
All that sugary goodness.
This version is a little bit more cultured. A little bit more sophisticated.
A little bit more adult.
It also contains a hint of white chocolate, but Raspberry Mascarpone White Chocolate Coconut Slice was just a bit too much of a mouthful.
Here is what you’ll need.
I tend to use frozen raspberries. However if raspberries are in season, use 125g of the fresh ones.
(Frozen raspberries do not need to be thawed out.)
Begin recipe 1 day ahead.
Line a 20cm square cake tin with baking paper.
Place icing sugar, mascarpone and cocount in a large bowl. I use my hands to mix it all through.
Transfer half mixture to another bowl.
Crush raspberries and add to one bowl. Stir to combine.
Melt white chocolate. Add to the non-raspberry bowl. Also add vanilla and mix to combine.
Pour the contents of the white chocolate bowl into the prepared tin. Smooth the surface.
Add raspberry mixture on top and smooth.
Cover and chill overnight.
Use baking paper to lift slice out of tin.
Cut into small squares.
Can be stored in an airtight container for up to 1 week.
What tasty morsel reminds you of the school fetes of your childhood?