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Coconut Ice Jelly Slice

Have fun rediscovering the great flavours of much-loved coconut ice - a no-bake sweet treat, so simple and delicious to eat!


15 min
PREP TIME
8
INGREDIENTS

INGREDIENTS 20 SERVINGS

  • NO BAKE BROWNIE
  • 125 g dark chocolate, chopped and melted
  • 250 g finely ground chocolate biscuit crumbs
  • 395 g (1 can) sweetened condensed milk
  • COCONUT ICING TOPPING
  • 85 g Aeroplane Original Raspberry Flavour Jelly
  • remaining sweetened condensed milk
  • 1 ½ cups icing sugar
  • 2 cups desiccated coconut
  • DECORATE
  • writing icing tubes

PREPARATION

  • 1 Lightly grease and line a 20 cm square cake pan with baking paper allowing a 5 cm overhang.
  • 2 To make the brownie; combine melted chocolate, biscuit crumbs and ¾ cup (180 mL) sweetened condensed milk, stir well. Spoon the mixture (it will be very thick) into the prepared pan and with the back of a wet spoon press into an even layer and set aside.
  • 3 To make coconut topping; in a small bowl, place jelly crystals and ⅓ cup (80 mL) boiling water and stir to dissolve crystals, combining well.
  • 4 Place remaining condensed milk into a large bowl, add jelly mixture and stir until well combined. Add the sifted icing sugar and coconut and stir until well combined.
  • 5 Spoon the coconut mixture on top of the brownie base and use a spoon to evenly and firmly level out. Refrigerate for 1 hour or until set firm, before slicing.

Hints

Pipe gift ribbons on slice to look like wrapped Christmas gifts.

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