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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.
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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.
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No-Bake Coconut Delights
Ingredients
Base
- 4 oz or 110g white chocolate
- 8 oz or 225g desiccated coconut
- 3 oz or 75g icing sugar (powdered sugar)
- ¼ tsp vanilla extract
Caramel
- 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
Instructions
- 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.
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Dinesen Henneberg