Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

This dessert is a little different than the other Raspberry Swirls on here because of the coconut base.

Ingredients Nutrition

Directions

  1. Combine coconut and margarine; press firmly on bottom and up side of 8- or 9-inch springform pan. Chill.
  2. In blender container, blend raspberries until smooth. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens. Cool to room temperature.
  3. Meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute.
  4. Over low heat; stir until gelatin dissolves; set aside.
  5. In large bowl, combine sweetened condensed milk, sour cream, liqueur and gelatin; mix well.
  6. Fold in whipped cream. Chill 10 minutes or until mixture mounds slightly.
  7. Spread half the gelatin mixture into prepared pan; top with half the raspberry mixture in small amounts.
  8. Repeat layering.
  9. With table knife or metal spatula; swirl raspberry mixture through gelatin mixture.
  10. Chill 6 hours or until set.
  11. Remove side of springform pan.
  12. Refrigerate leftovers.

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