Method

Mixing:

1. Press a large piece of plastic wrap over the base of a spring form and up the sides.
2. 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.
3. 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.

Stirring:

1. Finally, stir in the desiccated coconut, the pistachios and the chocolate. Spread the mix over the raspberry layer.
2. Put back in the freezer until firm.

Presentation:

• When firm (not hard frozen) scoop the ice-cream into serving bowls and serve immediately.