Raspberry and coconut sundae

30 minutes


Raspberry coulis

  • 150g of raspberries
  • 1 tbsp of icing sugar

Chocolate ganache

  • 100g of dark chocolate
  • 200ml of double cream

To serve

  • raspberry ripple ice cream
  • white chocolate and coconut ice cream
  • 100g of raspberries
  • 30g of coconut, shaved


To make the coulis, place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and start to release their juices
Tip everything into a bowl and blend briefly with a hand blender until the raspberries are puréed. Pass through a fine sieve to remove the seeds and reserve in the fridge
For the ganache, break up the chocolate and place in a glass bowl. Bring the cream to a simmer in a saucepan, then pour over the chocolate and mix until glossy
To make the sundaes, spoon some coulis into the bottom of two tall glasses, add a scoop of the white chocolate and coconut ice cream and swirl some ganache around the glass
Add a layer of fresh raspberries and a spoon of coulis followed by two scoops of the raspberry ripple ice cream. Swirl over some more ganache and top with fresh raspberries and coconut slices to serve