Coconut Cubes with Raspberries by @helena_pudic

40 min

12 servings

🥛

1.5 l

Milk

🌾

180 g

Flour

🌽

50 g

Cornstarch

🍬

100 g

Sugar

🍬

Vanilla sugar

🧈

80 g

Butter

🥥

230 g

Coconut

🫐

160 g

Raspberries

🍮

1 packet

Gelatin

🍬

100 g

Powdered sugar

  1. Grease
    • Butter
    • Coconut

    Grease a baking tray with butter and sprinkle it with coconut.

  2. Whisk
    • Milk
    • Flour
    • Sugar

    Separate 400 ml from the 1.5 l of milk and whisk in the flour, cornstarch, sugar and vanilla sugar until there are no lumps.

  3. Put
    • Milk
    • Flour
    • Sugar

    Put the rest of the milk on to boil, then add the flour mixture once it boils, stirring constantly.

  4. Step

    Once the cream thickens, turn off the heat.

  5. Stir
    • Butter

    Add the butter to the hot cream and stir until melted.

  6. Spread
    • Coconut

    Spread the cream evenly over the coconut in the tray, then leave it for 30 minutes to cool.

  7. Blend
    • Raspberries

    Blend the raspberries.

  8. Melt
    • Gelatin

    Prepare the gelatin according to the packet instructions, let it swell a little, then melt it in the microwave.

  9. Add
    • Gelatin
    • Powdered sugar
    • Raspberries

    Add the melted gelatin and the powdered sugar to the blended raspberries and blend again.

  10. Spread
    • Raspberries

    Spread the raspberry filling evenly over the cream layer.

  11. Put

    Put it in the refrigerator for an hour to set.

  12. Cut
    • Coconut

    Cut into cubes and roll the sides of each cube in coconut.

Coconut Cubes with Raspberries by @helena_pudic

40 min

12 servings

🥛

1.5 l

Milk

🌾

180 g

Flour

🌽

50 g

Cornstarch

🍬

100 g

Sugar

🍬

Vanilla sugar

🧈

80 g

Butter

🥥

230 g

Coconut

🫐

160 g

Raspberries

🍮

1 packet

Gelatin

🍬

100 g

Powdered sugar

Preparation Steps

  1. Step 1/12

    Grease a baking tray with butter and sprinkle it with coconut.

    🧈Butter
    🥥Coconut
    🍳Baking tray

  2. Step 2/12

    Separate 400 ml from the 1.5 l of milk and whisk in the flour, cornstarch, sugar and vanilla sugar until there are no lumps.

    🥛Milk
    🌾Flour
    🌽Cornstarch
    🍬Sugar
    🍬Vanilla sugar
    🥄Whisk
    🥣Mixing bowl

  3. Step 3/12

    Put the rest of the milk on to boil, then add the flour mixture once it boils, stirring constantly.

    🥛Milk
    🍲Saucepan
    🥄Spatula

  4. Step 4/12

    Once the cream thickens, turn off the heat.

    🍲Saucepan

  5. Step 5/12

    Add the butter to the hot cream and stir until melted.

    🧈Butter
    🍲Saucepan
    🥄Spatula

  6. Step 6/12

    Spread the cream evenly over the coconut in the tray, then leave it for 30 minutes to cool.

    🥥Coconut
    🍳Baking tray
    🥄Spatula

  7. Step 7/12

    Blend the raspberries.

    🫐Raspberries

  8. Step 8/12

    Prepare the gelatin according to the packet instructions, let it swell a little, then melt it in the microwave.

    🍮Gelatin
    🥣Mixing bowl

  9. Step 9/12

    Add the melted gelatin and the powdered sugar to the blended raspberries and blend again.

    🍮Gelatin
    🍬Powdered sugar
    🫐Raspberries

  10. Step 10/12

    Spread the raspberry filling evenly over the cream layer.

    🫐Raspberries
    🍳Baking tray
    🥄Spatula

  11. Step 11/12

    Put it in the refrigerator for an hour to set.

    🍳Baking tray

  12. Step 12/12

    Cut into cubes and roll the sides of each cube in coconut.

    🥥Coconut
    🔪Knife

Composition

Ingredients

Types

Dairy, Grains, Starch, Sweetener, Spices, Fruit, Nuts, Other

Ingredients

Milk, Flour, Cornstarch, Sugar, Vanilla sugar, Butter, Coconut, Raspberries, Gelatin, Powdered sugar

Notes

Cornstarch (gustin, a cornstarch-based thickener), Sugar (for the cream), Vanilla sugar (amount not given), Butter (for the cream, to grease the baking tray, amount not given), Coconut (desiccated coconut, 200-250 g range stated), Raspberries (for the filling), Gelatin (prepared according to packet instructions)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Egg-Free, Low-Sodium, Nut-Free, soy-free

Calories

220 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 24g, Fat: 12g, Fiber: 2g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 90mg, Potassium: 120mg, Iron: 0.5mg, Sodium: 60mg, Magnesium: 12mg

Vitamins

Vitamin A: 60mcg, Vitamin C: 4mg, Vitamin B2 (Riboflavin): 0.1mg, Vitamin D: 0.2mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Whisk, Baking tray, Mixing bowl, Saucepan, Spatula, Knife

Appliances

Blender, Microwave, Refrigerator, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Everyday Dessert

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Balkan, Croatian

Geographic

Croatia, Europe

Various

Aspect

Texture

Creamy, Smooth, Soft, Sticky

Flavors

Sweet, Fruity, Coconut, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3-4 days (store in an airtight container,keep chilled due to milk-based cream and gelatin filling), freezer : 1 month (not recommended due to creamy texture and gelatin filling, may separate on thawing), room temperature : 2 hours max (avoid leaving out due to dairy cream, risk of spoilage)