Coconut & Chocolate Ice Cream Cake
12 pers. 
Ingredients:
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250g raspberries (fresh or frozen)
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400g can condensed milk
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300ml thickened cream
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1 can Ayam Brand™ Coconut Cream 270ml
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⅓ cup dessicated coconut
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½ cup chopped pistachio nuts
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250g dark chocolate, melted and cooled
Preparation:
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Press a large piece of plastic wrap over the base of a spring form and up the sides.
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Blend or we process the raspberries until smooth. Spread the mixture evenly over the base of the tin. Once it’s done, freeze until it becomes firm.
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Next combine the condensed milk, the cream and the coconut cream in a small bowl and beat with an electric mixer for 2 minutes, until thickened.
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Finally, stir in the desiccated coconut, the pistachios and the chocolate. Spread the mix over the raspberry layer.
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Put back in the freezer until firm.
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When firm (not hard frozen) scoop the ice-cream into serving bowls and serve immediately.
