Thursday, December 15, 2011

Chocolate Coconut Ice Slice

If you've been reading my blog for more than say, 1 recipe post, you'll know that I have the world's dodgiest oven.  It heats about 30 degrees higher than it actually says it does, the door barely closes and so nothing ever cooks for the time recipes suggest.  Due to the door closing issues, it works brilliantly as a heater for the whole house which is somewhat okay during winter but makes me loathe to turn it on at all during summer.

So, when we had to make something for an impromptu afternoon tea the other day, and it was already about 39 degrees outside, turning the oven on was not an option.  I decided to try this quick no-bake slice from Annabel Langbein's Free Range In the City cookbook teaser.

It's super sweet and definitely not on the list for lunchboxes, but we'll make it again this week because everyone loved it and it will make lovely Christmas pressoirs wrapped up in bars.

Chocolate Coconut Ice Slice

(Annabel Langbein - Free Range In the City)


150g butter
300g condensed milk
60g golden syrup
130g desiccated coconut
25g cacoa powder
150g raw sugar or 100g rapadura sugar
2 tsp vanilla extract
375g plain biscuits (e.g. Marie)

200g dark chocolate
40g butter
300g raw sugar
3 tbsp boiling water
130g desiccated coconut


Line a 20cm x 30cm slice tray with baking paper.


1.  Mill sugar to icing sugar on Speed 10 for 30 seconds.  Set aside.
2.  Crumb cookies (in two batches) on Speed 6 for 6 seconds per batch.  Set aside.
3.  Melt butter for 2 minutes at 80° on speed 2.
4.  Add condensed milk and syrup and cook for 3 minutes at 60° on speed 2.
5.  Add coconut, cacoa, icing sugar and vanilla and mix for 5 seconds on speed 4.
6.  Add biscuits and mix for 30 seconds on speed 4.
7.  Press into baking tray.  Refrigerate for an hour.


1.  Mill sugar to icing sugar on Speed 10 for 30 seconds.  Set aside.
2.  Melt chocolate and butter for 3 minutes at 50° on speed 3.
3.  Add icing sugar, water and coconut.  Mix for 10 seconds on speed 4.
4.  Spread over base and refrigerate until set.

When set, cut into squares or slices.

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