chocolate coconut slice
Everyone needs a little chocolate in their lives. But it doesn’t need to contain dairy; this amazing slice is testament to that. makes 6-10 slices
65g (1 cup) shredded coconut, plus extra, if needed 55g (1 cup) coconut flakes 250g dark chocolate, finely chopped sweetened condensed coconut milk 650ml coconut milk 12 ⁄ cup coconut sugar Pinch of salt 12 ⁄ tsp vanilla extract
1 To make condensed coconut milk, combine the coconut milk, sugar and salt in a saucepan over medium heat and bring to a simmer. Be careful not to heat the milk too much, because it can burn and boil very quickly. When it reaches a simmer, reduce the heat to low and let it gently bubble away until reduced to about 250ml (1 cup). Check the milk regularly to make sure it doesn’t burn or boil over, stirring at regular intervals. The whole process can take up to 2 hours so stay close by. When the milk has reduced to the desired consistency, stir in the vanilla. Set aside to cool. Store in an airtight container in the fridge until ready to use, for up to 3 months. 2 Line a square 20cm slice pan with baking paper, allowing the sides to overhang for easy removal of the slice. 3 Place the shredded and flaked coconut and 80ml ( 13 ⁄ cup) of the sweetened condensed coconut milk in a bowl. Mix until combined. Press evenly into the prepared pan. If the mixture seems too wet, add a little more coconut. Place in the fridge to chill for 5 minutes. 4 Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water, making sure base of bowl is not in contact with the water. Stir until smooth. Pour the chocolate over the chilled coconut base and spread to cover evenly. Return to fridge until firm. 5 Once the chocolate has set, use the baking paper to remove the slice from the pan. Place it on a cutting board and cut it in half. Sandwich the halves together, coconut sides in, then cut into bite-sized pieces. Keep chilled.