Choc-Mint Coconut Slice recipe Recipe

Choc Mint Slice

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Slice can be made up to two weeks ahead. Store in an airtight container in the fridge. Use a knife dipped in a jug of hot water to make cutting the slice easier.

Ingredients

250g packet Choc Ripple biscuits

125g unsalted butter, melted

FILLING

3 1⁄2 cups desiccated coconut

395g can sweetened condensed milk

2 tsps peppermint essence

Green food colouring

TOPPING

1 1⁄2 cups Dark Choc Melts

1 1⁄2 tblsps vegetable oil

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, 3cm above pan edges.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate while making filling.
To make filling, place coconut in a large bowl. Add condensed milk and essence. Stir until combined. Tint green with colouring. Press mixture over biscuit base. Smooth over top.
To make topping, place ingredients in a heatproof bowl over a saucepan of simmering water. Stir until melted. Pour over filling. Spread evenly. Refrigerate for 4 hours, or overnight, until firm.
Lift slice out of pan onto a chopping board. Cut into squares to serve.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.