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Chocolate Raspberry Coconut Slices

Chocolate Raspberry Coconut Slices
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Chocolate Raspberry Coconut Slices are a delightful no-bake dessert that combines a crunchy biscuit base with a creamy coconut layer, juicy raspberries, and a rich dark chocolate topping. This easy-to-make treat perfectly balances sweet, tart, and tropical flavors with varied textures, making it an ideal snack, party dessert, or homemade gift option.

Ingredients

Scale

Base Ingredients

  • 200g digestive biscuits, crushed
  • 100g unsalted butter, melted

Coconut Filling

  • 150g desiccated coconut
  • 200g sweetened condensed milk
  • 1 tsp vanilla extract

Toppings

  • 150g fresh or frozen raspberries (thawed and drained if frozen)
  • 150g dark chocolate (60-70% cocoa), chopped

Instructions

  1. Prepare the Base: Finely crush the digestive biscuits until they resemble coarse crumbs. Gently melt the butter and mix thoroughly with the biscuit crumbs. Press this mixture firmly into a lined baking tray to form an even crust. Place the tray in the fridge to chill while making the filling.
  2. Make the Coconut Filling: In a bowl, combine desiccated coconut, sweetened condensed milk, and vanilla extract. Stir until well incorporated into a thick, sticky mixture. Spread this evenly over the chilled biscuit base and return to the fridge to set for about 20 minutes.
  3. Layer the Raspberries: Evenly distribute fresh or thawed raspberries across the coconut layer. Gently press them into the filling to keep them in place without crushing them.
  4. Melt and Pour the Chocolate: Break the dark chocolate into pieces and melt carefully over a double boiler or in short bursts in the microwave. Pour the melted chocolate over the raspberry layer, spreading it smoothly to cover the surface completely. Refrigerate until the chocolate is firm, approximately 2 hours.
  5. Slice and Serve: Once set, lift the slab out of the tray using the lining paper and cut into neat squares or rectangles. Serve chilled or at room temperature for the best taste and texture.

Notes

  • Use good quality dark chocolate (60-70% cocoa) for the best flavor and smooth melt.
  • Press layers firmly to prevent the slices from falling apart.
  • Chill thoroughly between steps to achieve clean, firm layers.
  • Handle raspberries gently to maintain their shape and juiciness.
  • Use a warm knife blade wiped between cuts for smooth edges.

Nutrition

Keywords: chocolate raspberry coconut slices, no bake dessert, tropical dessert, easy sweets, gluten free dessert option

Find it online: https://mealsbylina.com/chocolate-raspberry-coconut-slices/