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- 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.
- 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.
- Stir in the desiccated coconut and raspberry purée and allow to cool for 10 minutes.
- Divide into four glasses and chill for at least two hours, or until set. Decorate with whipped cream
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
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