In large mixer bowl whip heavy cream on high until medium to stiff peaks form.

Add the sweetened condensed milk and coconut baking emulsion.

Heat the raspberries in the microwave on high for 30 seconds or until warm and the juices begin to run from the raspberries.

Press half the raspberries with the back of a fork gently.

In a loaf pan spread 1/3 of the ice cream mixture

Add 1/3 of each coconut and pressed and whole raspberries and layer until all complete.

If you are using a smaller loaf pan, 2 layers will be good.

Place in the freeze for 4- 6 hours or until firm.

Scoop and serve.