Summer Eats: Valentines Raspberry Coconut Slice

Raspberries

Fresh, homegrown raspberries bring vibrant colour and natural sweetness to this raspberry coconut slice, perfectly balancing the richness of the buttery base and creamy coconut,  a treat as beautiful as it is delicious, ideal for Valentine’s Day or any special moment.

Raspberry Coconut Slice

Serves: 12 slices
Preparation Time:

Ingredients:

For the base:

• 1 cup of shredded coconut
• 1 cup of crushed Marie or digestive biscuits
• 125g of melted butter
• 55g of caster sugar
• Pinch of salt

For the Raspberry layer:

• 1½ cups of fresh raspberries
• 55g of caster sugar
• 1½ tablespoons of chia seeds
• 2 level tablespoons of gelatin (see notes)
• 1 tsp lemon juice

Method:

1.  Line a 20cm square slice tin with baking paper, leaving overhang for easy removal.
2. In a bowl, combine coconut, crushed biscuits, sugar, and salt.
3. Stir in melted butter until evenly coated.
4. Press the mixture firmly into the prepared tin. Compact well using the back of a spoon or a flat glass. Refrigerate for 30 minutes to set.
5. Mash raspberries in a bowl, transfer to a fine sieve, and drain for 5 minutes.
6. Stir in caster sugar, lemon juice, and chia seeds.
7. Allow to sit for 10 to15 minutes until thickened.
8. Add gelatine to two tablespoons of cold water in a glass and dissolve. Stir into the raspberry mixture.
9. Spread evenly over chilled base and return to fridge for 4 hours until set
10. Serve with toasted coconut and fresh raspberries.

Notes:

Chia seeds will thicken the raspberries to a jam consistency, the gelatin will firm this even more.

Run a large knife under hot water before cutting for clean cut

Drizzle with white chocolate for an additional topping