Preparation time is 20minutes
Total time is 20minutes
Serve is for 14 people
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Difficulty level: 3 out of 4
6 Ingredients
Number of servings
14
- 250grams desiccated coconut (plus extra to sprinkle)
- 350grams icing sugar, sifted
- 40grams butter
- 2-4 drops red food colouring
- 1/2 cup frozen raspberries, thawed
- 395milliliter sweetened condensed milk
Nutrition per serving
1520kJ / 363Cal
1520 Kilojoules or 363 Calories
17% of daily energy intake*
Protein
4.1grams
Fat
17.1grams
Carbs
47.4grams
Sugars
47.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Grease a 15cm square cake pan and line with baking paper.
Step 2 of 6
Combine icing sugar and coconut in a bowl. Divide evenly among two separate bowls.
Step 3 of 6
Place butter and milk in a small saucepan and heat gently over low heat, stirring until butter has melted. Pour 250ml of the milk mixture into one bowl of coconut mixture and stir to combine.
Step 4 of 6
Press raspberries through a sieve to remove seeds. Add to second portion of coconut mixture with the remaining milk mixture and stir well to combine.
Step 5 of 6
Press raspberry portion evenly into base of pan and smooth the surface. Press plain portion over to cover and smooth the surface.
Step 6 of 6
Place extra coconut in a small bowl. Add a few drops of red food colouring and rub together until evenly coloured. Sprinkle over surface and press down gently. Chill overnight until firm. Remove from pan and cut into squares or fingers.
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