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Chocolate Coconut Ice Slice
This recipe is so simple Annabel's two kids have been making variations of it ever since they could reach the kitchen bench. The base is a stir-together mixture using crushed biscuits and the icing can be varied to suit your tastes — sometimes we leave out the cocoa and make pink icing like regular coconut ice.
Prep Time
15 mins
plus setting
Serves
makes about 30 pieces
Vegetarian
Baking
Dessert
Kiwi
$
Kids
Potluck
Ingredients
SLICE
150 g butter, melted
1 cup sweetened condensed milk
2 tbsp golden syrup
1 1/2 cups desiccated coconut
1/2 cup good-quality cocoa
3/4 cup icing sugar
2 tsp vanilla extract
375 g plain sweet biscuits, crushed to coarse crumbs
ICING
200 g dark chocolate
40 g butter
1 1/2 cups icing sugar
3 tbsp boiling hot water
1 1/2 cups desiccated coconut
Method
STEP 1
Line a 30cm x 24cm sponge roll tray or baking tin with baking paper.
STEP 2
To make the base, place butter, condensed milk and golden syrup in a pot or microwave-proof bowl large enough to hold the entire mixture.
Heat gently on stovetop or in the microwave until the butter melts.
Remove from heat.
Mix together coconut, cocoa, icing / confectioner's sugar and vanilla.
Stir into butter and condensed milk mixture then stir in biscuit crumbs.
Press into prepared tin and refrigerate until set (about 1 hour) before icing.
STEP 3
To make the Chocolate Coconut Icing, break chocolate into squares and melt with butter in a double boiler or microwave (microwave on medium for 30-second bursts for about 1½ minutes, stirring between each burst, until runny and smooth).
Mix to a smooth consistency with icing sugar and boiling water.
STEP 4
Stir through coconut and spread over base.
Refrigerate until set.
When icing is set, cut into slices or squares and store in an airtight container in a cool place.
