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MS. STEPHANIE
Raspberry coconut cubes
Raspberry coconut cubes with powdered sugar and mascarpone
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Ingredients
Directions
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Grease the brownie mold and cover with baking paper.
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For the white coconut layer, place the icing sugar, the coconut and the mascarpone in a bowl. Mix at the lowest setting to a coherent whole.
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Spoon the mixture into the brownie mold and press firmly to an even layer.
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Put the icing sugar, the coconut and the mascarpone in the bowl for the pink layer. Prak the raspberries and add too.
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Mix again on the lowest setting to a coherent whole.
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Spoon onto the white layer and press firmly to an even layer. Cover with cling film or baking paper and put in the refrigerator for at least 3 hours.
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Remove the coconut cake from the mold and cut into small cubes. Bon appétit! .
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Nutrition
95Calories
Sodium0% DV5mg
Fat9% DV6g
Protein2% DV1g
Carbs3% DV10g
Fiber4% DV1g
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