Instructions: STEP ONE: In a large saucepan, melt butter and white chocolate and cool.

STEP TWO: In bain marie, cook egg yolks, powdered sugar, and raspberry liqueur until thick. Add to melted butter-chocolate mixture. Flavor with juice and pulps of raspberries.

STEP THREE: Beat egg whites till stiff and whip cream to soft peaks.

Combine and flavor with coconut and Coco Lopez.

STEP FOUR: Combine equal portions of each mixture in 12 souffle dishes.

Freeze and serve with raspberry coulis and whipping cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.