- serves 10 people
- preparation 15 minutes
- cooking 2 minutes
- difficulty Easy level
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
- Finely chop the cherries and combine in a large mixing bowl with coconut, condensed milk and salt.
- Pour into a lined baking tin and place into the freezer for 30 minutes to set.
- 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).
- Pour chocolate mixture over cherry mixture
- 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.
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