Chocolate

Cherry and coconut slice

Name: Cherry and coconut slice recipe
Yield: 10
Ingredients: 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

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by delicious. team

delicious. team

Apr 20, 2020

"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.

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

Method

1.

Line a 20 cm square slice tray with baking paper.
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.
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.
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.
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.