Unfortunately, this just didn't work for me at all. I wondered about the coconut/butter crust when I read the recipe but it is Kitchen Approved and submitted by a pastry chef, so I figured
it must work. It doesn't. There is no structure to the crust at all and it can not support itself or
the tiny amount of filling. It just flops over. The filling is refered to as a custard in the recipe instructions. It is more like a very thick, sticky curd. Again, no structure and a strange consistency. When I attempted to spoon it into the "crust" after chilling, the entire bowl of curd lifted out with the first spoonful. It is impossible to cut because it sticks to itself. I thought the taste was good, but I did not get positive feed back from one person that I served it to. Coconut, raspberries and lemon are some of our favorite flavors but I'm not sure if I will attempt to adjust this and try again or not at this point.
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Unfortunately, this just didn't work for me at all. I wondered about the coconut/butter crust...