No-Bake Traybakes

No-Bake Coconut Delights

White 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 and sprinkled with toasted, desiccated 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 frequently, otherwise it has a tendency to catch on the bottom of the pan.

For the toasted desiccated coconut, I placed a small amount (I didn’t weigh it, so I’m estimating about 25g, maybe a little more) in a small, non-stick frying pan and placed it over a low heat. Stir it regularly, and keep and eye on it, so it doesn’t burn, but it will eventually turn golden and smell nicely of toasted coconut.

These are sweet and can get a little sticky. I’ve mostly kept this traybake 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.

For more coconut-laden traybakes, you could try Coconut Squares or Coconut Cheesecakes.

No-Bake Coconut Delights

A thin white chocolate base, with desiccated coconut, caramel and more toasted coconut. A simple and easy no-bake traybake.
Prep Time 30 minutes
Cook Time 0 minutes
Course Dessert, Snack
Cuisine british, Irish
Servings 9 squares



  • 4 oz or 110g white chocolate
  • 8 oz or 225g desiccated coconut
  • 3 oz or 75g icing sugar (powdered sugar)
  • ¼ tsp vanilla extract


  • 7 oz or 200g condensed milk (approx. half a can)
  • 4 oz or 110g butter
  • 4 oz or 110g sugar
  • 1 tbsp golden syrup (or use honey/maple syrup)
  • 7 oz or 200g condensed milk (approx. half a can)
  • toasted, desiccated coconut


  • 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 white 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.


Keyword caramel, coconut, traybakes, white chocolate

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