Warmth from the oven, the hush of a kitchen on a Sunday afternoon, and the soft rustle of a porch swing — that’s how this recipe feels. It tastes like summer raspberries picked with sticky fingers and whispered stories passed down through the years. Let’s make something that will sit on your table and invite conversation.
Why make this recipe
Because some recipes are little pockets of memory — bright raspberry fruit paste that melts on the tongue and a cloud of coconut cream to tuck it into. It’s simple enough for a weekday treat and sweet enough for a family gathering where everyone lingers a little longer.
How to make Raspberry Fruit Paste with Coconut Snow Delight
This is a two-part love letter: a tangy, jewel-toned raspberry fruit paste (think pâte de fruits) and a silky coconut snow that’s both creamy and crisp. You’ll cook the raspberries with sugar and pectin to set them into a jewel, then pair each square with a spoonful of coconut-kissed cream and a dusting of sugared coconut flakes. The whole thing feels like a Southern picnic on a plate.
Ingredients:
- 300 grams Raspberries (Fresh and luscious)
- 400 grams Caster Sugar (Granulated sugar can be used as a substitute)
- 10 grams Pectin (Can substitute with gelatin)
- 30 milliliters Lemon Juice (Other citrus juices can be used)
- 6 large Egg Yolks (Using large eggs gives the best results)
- 500 milliliters Heavy Cream (Using lighter cream may alter the flavor)
- 1 unit Vanilla Bean (Alternatively, use vanilla extract)
- 100 grams Coconut Flakes (Opt for unsweetened flakes)
- 200 milliliters Whipped Cream (Chilled cream works best)
- 50 grams Extra Sugar (Coarse sugar preferred for crunch)
Directions:
Preparation
- Make the raspberry fruit paste: In a medium saucepan, combine the raspberries, 300 g of the caster sugar, and the lemon juice. Cook over medium heat, stirring gently, until the berries break down and release their juices (about 8–10 minutes).
- Strain (optional): If you prefer a smooth paste, press the mixture through a fine sieve to remove seeds; otherwise leave them for a rustic texture. Return the puréed raspberries to the pan.
- Add pectin: Sprinkle the pectin evenly over the warm purée and stir to combine. Bring to a gentle boil and cook for 2–3 minutes, stirring so it doesn’t stick. Test for set by placing a teaspoon on a chilled plate — it should wrinkle slightly when pushed.
- Set the paste: Pour the hot fruit mixture into a lightly oiled or parchment-lined shallow dish to a depth of about 1 cm. Smooth the top and allow to cool at room temperature, then chill in the fridge until fully set, several hours or overnight.
- Prepare the coconut snow: Split the vanilla bean and scrape the seeds into a small saucepan with the heavy cream. Warm gently until aromatic, then temper the egg yolks: whisk yolks in a bowl and slowly stream a little warm cream into them while whisking. Return the mixture to the pan and cook over low heat, stirring constantly, until it coats the back of a spoon (don’t let it boil). Chill this custard until cool.
- Fold in whipped cream: Whip the 200 ml chilled cream to soft peaks, then fold into the cooled custard gently to create a light coconut mousse. Fold in half of the coconut flakes for texture. Chill until ready to serve.
- Make the sugared coconut: In a dry skillet over medium heat, toast the remaining coconut flakes until just golden. Toss with the extra 50 g sugar while still warm so the sugar melts slightly and creates a delicate, crunchy snow.
How to serve Raspberry Fruit Paste with Coconut Snow Delight
Once the fruit paste is firm, turn it out and cut it into small squares or diamonds. Plate a piece or two on a small dessert plate, add a generous dollop of coconut snow beside each piece, and sprinkle the sugared coconut over the top like powdered snow. A little fresh raspberry or a tiny sprig of mint makes it sing. Serve chilled or at cool room temperature — it’s lovely with a cup of strong coffee or a pot of tea on the back porch.
How to store Raspberry Fruit Paste with Coconut Snow Delight
- Fruit paste: Wrapped tightly in parchment and stored in an airtight container, the paste will keep in the fridge for up to 2 weeks, or frozen for up to 3 months.
- Coconut snow: Store chilled in the fridge and use within 2–3 days; the texture is best freshly made.
- Sugared coconut: Keeps in an airtight jar at room temperature for up to 1 week; it will soften if exposed to moisture.
Tips to make Raspberry Fruit Paste with Coconut Snow Delight
- Use the freshest raspberries you can find for peak flavor; frozen works in a pinch but may need a little extra cook time.
- If substituting gelatin for pectin, bloom gelatin first and add at the end off-heat so it dissolves gently.
- Chill your bowl and whisk for the whipped cream to get better volume.
- For a prettier presentation, dust a little extra caster sugar on the cut fruit paste before serving to give a crystallized edge.
- Keep a close eye on the custard when cooking the egg yolks — low and slow is the Southern secret to silky results.
Variations
- Lemon-raspberry: Add a bit more lemon zest into the fruit paste for a brighter tang.
- Tropical twist: Fold in a tablespoon of shredded dried pineapple or mango into the coconut snow.
- Spiced coconut: Stir a pinch of cinnamon or a touch of toasted ginger into the sugared coconut for a warm note.
FAQs
Q: Can I make the raspberry fruit paste without pectin?
A: Yes — use bloomed gelatin as a substitute. Gelatin will create a slightly different, softer texture, so use about 1.5 times the weight of pectin in gelatin (bloom it first and stir in once the purée is warm but off the heat).
Q: Are the egg yolks safe if I cook them into the coconut snow?
A: Yes. In this recipe the egg yolks are tempered and gently cooked into a custard (to 160°F/71°C if you’re using a thermometer), which makes them safe to eat and gives a rich, velvety base for the coconut mousse.
Q: Can I skip the sugared coconut or make it nut-free?
A: Absolutely — skip it if you prefer softer textures, or use toasted oats with sugar for a different kind of crunchy topping that’s nut-free.
Q: How long in advance can I prepare components for a gathering?
A: The fruit paste can be made up to a week ahead and kept chilled. The coconut snow is best the day you serve it, but you can prepare the custard the day before and fold in whipped cream just before serving.
Conclusion
I hope this Raspberry Fruit Paste with Coconut Snow Delight brings a little porch-side sweetness to your days — a recipe that’s equal parts bright berry and cloud-like comfort. For inspiration on coconut-forward desserts that pair tropical flavors with elegant finishes, I often look at ideas like the Coconut Matcha Ganache Tart – I Sugar Coat It for plating and texture cues. If you’d like to dive deeper into the old-fashioned craft of making fruit pastes, this classic Pâte de fruits recipe – Great British Chefs is a lovely resource. Come back soon — there’s always room at my table for one more story and one more bite.
Raspberry Fruit Paste with Coconut Snow Delight
Ingredients
Method
- In a medium saucepan, combine raspberries, 300 g of caster sugar, and lemon juice. Cook over medium heat, stirring gently, until berries break down (about 8–10 minutes).
- Strain the mixture if desired to remove seeds, then return the puréed raspberries to the pan.
- Sprinkle pectin over the warm purée and stir to combine. Bring to a gentle boil and cook for 2–3 minutes.
- Pour the hot fruit mixture into a lightly oiled or parchment-lined shallow dish to about 1 cm depth. Let cool at room temperature, then chill in the fridge until set.
- In a small saucepan, warm heavy cream with vanilla bean. Whisk yolks and temper with warm cream. Return to saucepan and cook over low heat until it coats the back of a spoon. Chill the custard.
- Whip chilled cream to soft peaks and fold into the cooled custard. Add half of the coconut flakes for texture and chill until ready.
- Toast remaining coconut flakes in a dry skillet, then toss with extra sugar while warm to create a crunchy topping.
- Once the fruit paste is firm, cut into small squares. Plate with a generous dollop of coconut snow and sprinkle sugared coconut on top. Garnish with fresh raspberry or mint.