Soft Raspberry Coconut Ice

I spent the whole of last week making food for our Christmas party which was on Saturday and didn't remember to take photos of the final products at all... one of these was the Soft Raspberry Coconut Ice from Short and Sweet by Dan Lepard. This sounds a bit strange and Joe told me not to make them because they sounded weird. However, I made them anyway and there were none left! They went down incredibly well so I can't recommend them enough. I'm cross I haven't got a finished picture of these in their little silver petit four cases (from Lakeland of course) but I will definitely be making them again so I will add photos then. Just imagine beautiful old fashioned looking cubes with a lovely pink layer on top of a white layer.

Soft Raspberry Coconut Ice
Makes about 65 squares

For the white mixture:
250g icing sugar
100g mascapone
150g desiccated coconut

For the Raspberry mixture:
50g fresh raspberries
50g mascapone
250g icing sugar
200g desiccated coconut

You will need an18cm square tin lined with non-stick baking paper. Make this the day ahead for perfect consistency.

1. Make the white ice first by beating half the sugar with the mascapone until you have a smooth runny paste.

2. Stir in the coconut and remaining sugar, mix well then press into the bottom of the tin. Pack the mixture in well and smooth the top.

The coconut layer in the tin

3. Squish the raspberries with the mascapone and half the sugar until smooth. Then stir in the coconut followed by the remaining sugar.

4. Spread this carefully over the white ice until you have it even then press it down firmly with a spatula and your fingers.

5. Loosely cover the tin, with the top of the ice exposed to the air slightly and leave overnight somewhere cool to firm.

6. The next day, use the baking paper to lift the ice out of the tin and then cut it into pieces.