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Raspberry Coconut Cream Dessert
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Raspberry Coconut Cream Dessert
A refreshing summer dessert featuring fresh raspberries, coconut cream, and a crunchy biscuit base. The combination of sweet and tangy flavors with the contrasting textures of the crunchy biscuits and smooth cream is sure to delight. This dessert is perfect for warm weather gatherings or as a light and fruity treat any time of the year. The vibrant red color of the raspberries adds a pop of color to the dish, making it visually appealing and Instagram-worthy.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Tree nuts, Dairy, Soy, Gluten
Ingredients
1 cup cup
Fresh Raspberries
60 Calories
1 can can
Coconut Cream
140 Calories
1/2 cup cup
Granulated Sugar
100 Calories
1/2 cup cup
Unsalted Butter
100 Calories
1 1/2 cups cups
All-purpose Flour
190 Calories
1/4 cup cup
Shredded Coconut
25 Calories
1/4 teaspoon teaspoon
Salt
0 Calories
1 large large
Egg
70 Calories
1/4 cup cup
Raspberry Sauce
50 Calories
1/2 teaspoon teaspoon
Vanilla Extract
5 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
3
Press the mixture into a disk and wrap in plastic wrap. Refrigerate for at least 10 minutes.
4
Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Cut into desired shapes using a cookie cutter.
5
Place the biscuits on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden brown.
6
Allow the biscuits to cool completely on a wire rack.
7
To assemble the dessert, place a biscuit on the bottom of a serving dish or glass. Top with a layer of coconut cream, followed by a layer of fresh raspberries. Repeat the layers one more time, finishing with a layer of coconut cream on top.
8
Drizzle the top of the dessert with raspberry sauce and sprinkle with shredded coconut.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif