Ingredients

Method

For the coconut ice:
• 200 g icing sugar, sifted
• 300 g desiccated coconut
• 1 ½ cups condensed milk
• 1 t Woolworths vanilla paste
For the coating:
• 400 g Woolworths white chocolate drops
• 6 T coconut oil
• salt, a pinch

Method

Ingredients

1. To make the coconut ice, line a 24 x 24 cm square cake tin with baking paper. Mix all the ingredients until a dough-like consistency is formed. Tip the mixture into the baking tin and press down with a slightly wet spoon. Wrap in clingfilm and chill for 1 hour.

2. Once the coconut ice has set, remove it from the tin. Cut into 14 evensized bars or 28 bite-sized squares.

3. To make the coating, melt the white chocolate and coconut oil in a microwaveproof bowl in 30-second blasts until completely melted and smooth. Stir through the salt.

4. Using a fork, dip and coat each bar in the chocolate. Set on a baking tray lined with baking paper or a wire cooling rack over a baking tray. Place in the freezer for 30 minutes to set.

Cook’s note: For extra topping ideas, try melted and drizzled dark chocolate, gold dust, Maldon salt, chopped nuts, or freezedried berries. Once the bars are set, they can be kept in an airtight container in the fridge for up to four days. To prevent them from sticking, arrange them in spaced rows and place a sheet of greaseproof paper between each layer.

Find more sweet treat recipes here. 

Photographs: Myburgh Du Plessis
Production: Hannah Lewry and Claire- Ellen Van Rooyen