Coconut Cream `Raffaello`

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Combine coconut milk (250 ml), sugar (1 tablespoon), and cornstarch (1 tablespoon) in a pot. Heat over medium-high heat, stirring constantly, until the mixture comes to a boil (about 3-5 minutes). Add white chocolate (100 g, crumbled) and desiccated coconut (75 g). Reduce heat to low and stir occasionally for 2-3 minutes until the chocolate melts completely.
Transfer the coconut mixture to a bowl and let cool to room temperature (about 15-20 minutes). Then refrigerate for at least 1 hour until completely cold.
In a separate bowl, whip the cream (1 cup) until stiff peaks form (about 3-5 minutes).
Gently fold the whipped cream into the chilled coconut mixture using a spatula to maintain the airy texture.
Place one Raffaello candy in the bottom of each of 4 dessert glasses. Divide the coconut cream mixture equally among them, spooning the mixture on top of each candy.
Sprinkle cocoa powder lightly over each serving and place one Raffaello candy on top of each. Serve immediately or refrigerate until ready to serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.