British

No-Bake Coconut Delights

September 18, 2020
0 Ratings
Photo by Retrobakes
Author Notes

A white chocolate base with a coconut middle layer, topped with caramel and toasted coconut. —Retrobakes

  • Prep time 25 minutes
  • Makes 12
Ingredients
  • 4 ounces white chocolate
  • 8 ounces desiccated coconut
  • 3 ounces powdered sugar
  • 0.25 teaspoons vanilla extract
  • 7 ounces condensed milk
  • 4 ounces butter
  • 4 ounces sugar
  • 1 tablespoon golden syrup or corn syrup
  • 7 ounces condensed milk
  • toasted coconut, to sprinkle on top
In This Recipe
Directions
  1. Line a 8″/20cm square tin with parchment paper.
  2. Melt the white chocolate and spread over the base of the tin. Put to one side – or into the fridge – to set.
  3. Mix together the condensed milk (half a regular sized can – you’ll use the rest for the caramel!), vanilla, coconut and icing sugar until well combined. Then spread over the chocolate base.
  4. Combine the rest of the condensed milk with the butter, sugar and golden syrup in a small saucepan. Place over a gentle heat and stir frequently until melted and thickened. It should be a light golden color.
  5. Spread the caramel over the coconut base and sprinkle with toasted coconut.
  6. Leave to set, then cut into squares and enjoy!

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