Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 500 g natural yourt
- 100 g confectionery (Raffaello)
- 140 g powdered suar
- 400 ml cream
- 2 packs cream stabilizer
- 6 tablespoon coconut flakes
- 300 g raspberries
To garnish:
- raspberries, mint, Raffaello or lemon balm
Print Recipe
Pin Recipe Instructions
- Heat a pan without oil and roast the coconut flakes in it until light brown, then chill.
- Mix the yoghurt, the raffaelos and the powdered sugar with the hand blender until the desired consistency is achieved. Whip the cream with the whipped cream stiff and carefully fold into the yogurt mixture together with 4 tablespoons of roasted coconut flakes.
- Pour half of the cream into a large glass bowl or into small glasses, sprinkle the raspberries on top and pour the rest of the cream over it.
- Decorate with the remaining toasted coconut flakes, halved raffaelos and raspberries.
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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.
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