Fresh Raspberry And Mascarpone Coconut Ice

Spread some festive cheer, by giving these delicious coconut ice slices to friends and family.

The ingredient of Fresh Raspberry And Mascarpone Coconut Ice

• 3 1 3 cups 500g pure icing sugar sifted plus extra to dust
• 150g mascarpone
• 350g desiccated coconut
• 125g punnet raspberries
• 1 tsp vanilla extract

The Instruction of fresh raspberry and mascarpone coconut ice

• line a 20cm square cake pan with baking paper leaving some overhanging
• place sugar mascarpone and coconut in a large bowl then stir to combine transfer half the mixture to a separate bowl using a fork crush 50g raspberries then add to one bowl and stir to combine add the vanilla to the second bowl and stir to combine then spread into the prepared pan and smooth the surface
• spread the raspberry mixture on top and smooth the surface cover and chill overnight use the baking paper to remove the coconut ice from the pan then cut into squares
• serve scattered with remaining 75g raspberries and dust with icing sugar

Nutritions of Fresh Raspberry And Mascarpone Coconut Ice

calories: 190 961 calories
calories: 10 3 grams fat
calories: 8 9 grams saturated fat
calories: 25 grams carbohydrates
calories: 21 7 grams sugar
calories: n a
calories: 1 8 grams protein
calories: 3 milligrams cholesterol
calories: 11 milligrams sodium
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calories: nutritioninformation