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
- Line a 8″/20cm square tin with parchment paper.
- Melt the white chocolate and spread over the base of the tin. Put to one side – or into the fridge – to set.
- 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.
- 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.
- Spread the caramel over the coconut base and sprinkle with toasted coconut.
- Leave to set, then cut into squares and enjoy!
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King regards,
Dinesen Henneberg