Method:

1.In a large saucepan, melt butter and white chocolate and cool. 

2.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. 

3.Beat egg whites till stiff and whip cream to soft peaks. Combine and flavor with coconut and Coco Lopez. 

4.Combine equal portions of each mixture in 12 souffle dishes. Freeze and serve with raspberry coulis and whipping cream.