traybakes & more

retro recipes for the modern baker

No-Bake Coconut Delights

Chocolate, coconut and caramel. Put them together and you get these No-Bake Coconut Delights. There’s a white chocolate base layer, then a coconut and condensed milk layer, finally topped with caramel sprinkled with toasted coconut.

No-Bake Coconut Delights are quick and easy to make. I popped the tin in the fridge between layers so it would set faster. And just make sure the caramel is on a gentle heat and that you stir it regularly, otherwise it will catch on the bottom of the pan.

These are sweet and can get a little sticky. I’ve mostly kept these in the fridge to prevent them melting in Little Miss Traybakes hands as she devoured them, but there’s something nice about a more gooey caramel layer that only comes from sitting at room temperature. Storage decisions are up to you!

Ingredients

Base

4oz/110g white chocolate

8oz/225g desiccated coconut

3oz/75g icing sugar (powdered sugar)

1/4 tsp vanilla extract

half a 14oz/396g can of condensed milk

Caramel Topping

4oz/110g butter

4oz/110g sugar

1 tbsp golden syrup (or use honey/maple syrup/corn syrup)

half a 14oz/396g can of condensed milk

toasted coconut, to sprinkle on top

Method

  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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1 Comment

  1. King regards,
    Dinesen Henneberg

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