Kiwi and coconut…two exotic flavours that really hit it off!

We used them to prepare this super dessert, the perfect sweet ending to any meal.

Preparation time: 30 minutes

Kiwi and coconut dessert


  • 1 sponge cake disc
  • 4 yellow Jingold kiwis
  • 250 g mascarpone
  • 200 ml whipping cream
  • 80 g fine granulated sugar
  • 25 g shredded coconut
  • 100 ml raspberry juice
  • cocoa to taste
  • chocolate shards to taste


In a bowl whip the mascarpone and the sugar using a hand mixer.

Add the cream and continue mixing to obtain a soft and homogeneous cream. Add the shredded coconut and stir with a spoon. Now fill a piping bag with the cream. Peel and dice the kiwis.

Cut 4 square bases out of the sponge cake, brush on the raspberry syrup.

Top each sponge cake base with a layer of coconut cream, cover with the kiwi and decorate with a few “whisps” of cream.

Sprinkle the cocoa and chocolate shards over half of the dessert.

Garnish and serve with the remaining kiwi.

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