Cherry and coconut slice

A very easy no-bake slice with the classic combination of cherry, coconut and chocolate.

Credit: My Market Kitchen

• serves

  10

• prep

  15 minutes

• cook

  2 minutes

• difficulty

  Easy

Ingredients

• 300 g glace cherries, plus a little for garnish
• 375 g desiccated coconut, plus a little for garnish
• 1 390 g tin condensed milk
• a pinch of salt
• 200 g dark chocolate
• 2 tbsp coconut oil

Freezing time: 30 minutes.

Setting time: 30 minutes.

Instructions

1. Finely chop the cherries and combine in a large mixing bowl with coconut, condensed milk and salt.
2. Pour into a lined baking tin and place into the freezer for 30 minutes to set.
3. Melt chocolate and coconut oil in a heat-proof bowl in the microwave in 30 second bursts (this should take 3-6 bursts depending on the size of the chocolate piece and microwave power).
4. Pour chocolate mixture over cherry mixture
5. Top the chocolate with extra cherries, chopped, and coconut. Place in fridge to set for 30 minutes minimum. Cut into pieces to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.