Serves 4
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To garnish:

  1. Add the raspberries and lime juice to a blender and blitz until smooth. Using a sieve, strain this mixture into a jug, removing as many seeds as possible.
  2. Add the cream and sugar to a large saucepan over medium heat and heat for 5-7 minutes, until the sugar dissolves. Bring to a boil and stir continuously for two-and-a-half minutes, then remove from the heat.
  3. Stir in the desiccated coconut and raspberry purée and allow to cool for 10 minutes.
  4. Divide into four glasses and chill for at least two hours, or until set. Decorate with whipped cream

Nutrition Facts

Per serving: 582 kcals, 49.2g fat (31.7g saturated), 36.9g carbs (27.3g sugars), 3.7g protein, 4.6g fibre, 0.049 sodium