Cherry and coconut slice
serves
10
Cherry and coconut slice
"This slice is gluten free and, therefore, a foolproof dessert to bring to any gathering. Also, it’s easily whipped up an hour before any event and it’s a recipe my friends still beg me for." – Khanh Ong. This is an edited extract from A Gay Guy's Guide to Life, Love, Food by Khanh Ong. Published by Plum, RRP $34.99, photography by Lauren Bamford.
Ingredients (6)
- 300g glace cherries, chopped, plus extra to serve
- 375g desiccated coconut, plus extra to serve
- 395g can sweetened condensed milk
- 1 pinch of sea salt
- 200g dark chocolate (70% cocoa), roughly chopped
- 2 tablespoons coconut oil
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Line a 20 cm square slice tray with baking paper.
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2.In a large mixing bowl, combine the cherries, coconut, condensed milk and salt. Press evenly into the prepared tray and pop in the freezer for 30 minutes to set.
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3.Melt the chocolate and coconut oil in a heatproof bowl in the microwave for 30-second bursts, stirring between each burst. It should take 3–6 bursts, depending on the size of the chocolate pieces and the power of your microwave.
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4.Pour the chocolate over the top of the cherry mixture, sprinkle with the extra cherries and coconut and pop in the fridge to set for at least 30 minutes.
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5.Using a sharp knife, cut into pieces and serve. The slice will keep in an airtight container in the fridge for up to 1 week.
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