Raspberry and coconut slices

Total time: 5hr
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 500 Kcal, 4g Protein, 22g Carbohydrates, 41g Fat


  • Base
  • 30 g icing sugar
  • 100 g coconut flakes
  • 50 g white chocolate finely chopped
  • 50 g butter soft
  • Filling
  • 125 g raspberries
  • 400 g crème fraîche
  • 4 tbsp icing sugar
  • 4 tbsp water or raspberry schnapps, boiling
  • 2 leaves gelatine
  • Coating
  • 100 g dark chocolate, crumbled
  • 1 dl full cream
  • Utensils
  • For a rectangular spring form tin approx. 10 x 30 cm, base lined with baking paper

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  • Base

    Mix the coconut flakes, chocolate, sugar and butter. Spread the mixture over the prepared baking tray base and press down firmly with the base of a glass. Cover and chill for approx. 30 mins.
  • Filling

    Arrange the raspberries over the base. Combine the crème fraîche and sugar. Dissolve the gelatine in the raspberry schnapps, mix with 3 tbsp of crème fraîche, immediately stir well into the remaining crème fraîche and divide over the raspberries. Chill for approx. 1 hr.
  • Coating

    Bring the cream to the boil, add the chocolate, stir until smooth, leave to cool a little. Spread the chocolate over the crème fraîche mixture. Cover and leave to set in the fridge for approx. 3 hrs.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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