Coconut – Raspberry – Parfait

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Roast the desiccated coconut in a non-greased pan until golden.
Beat the egg yolks with sugar, vanilla sugar and coconut liqueur in a water bath until thick foamy. Remove from the water bath and let cool down while stirring occasionally. Whip the cream until stiff and stir into the egg mixture with 75 g desiccated coconut. Pour the mixture into a loaf tin lined with cling film. Spread raspberry jam on top and pull through with a fork. Now put in the freezer for at least 6 hours.
Turn out and serve sprinkled with the remaining rasps.

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.