• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 20

Choc Berry Coconut Slice

  • Recipe Submitted by on

 Ingredients List

  • 330ml (1 1/3 cups) skim milk
  • 100g (1/2 cup) raw caster sugar
  • 1 teaspoon vanilla bean paste
  • 255g (3 cups) desiccated coconut
  • 75g (1/2 cup) dried cranberries
  • 30g (1/4 cup) EasiYo Unsweetened Yoghurt Base (see notes)
  • 25g pkt freeze-dried raspberries or strawberries, roughly crushed
  • 150g 78% cocoa dark chocolate, chopped
  • 2 teaspoons solidified coconut oil


Step 1
Grease the base and sides of a square 20cm cake pan. Line with baking paper. Combine skim milk and sugar in a medium saucepan over medium-low heat. Stir until the sugar dissolves. Bring the mixture to a boil, reduce the heat and simmer for 13-15 minutes or until reduced and thickened slightly. Remove from the heat. Stir in vanilla.
Step 2
Combine the coconut, dried cranberries and yoghurt powder in a large heatproof bowl. Make a well in the centre. Pour in the milk mixture. Stir to combine. Stir in half the freeze-dried fruit. Pour the mixture into the prepared pan and scatter over the remaining freeze-dried fruit. Press mixture evenly into the pan with slightly wet fingertips. Place in the fridge for 3 hours to set.
Step 3
Combine the dark chocolate and coconut oil in a microwave-safe bowl. Microwave on High, stirring regularly, for 1 minute or until the mixture is smooth.
Step 4
Remove the chilled slice from the pan. Cut into 20 squares with a very sharp, flat-edged knife. Drizzle the slice with the melted chocolate. Place in the fridge for at least 15 minutes to set.

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