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250 g pure icing sugar, sieved
225 g desiccated coconut
200 g sweetened condensed milk
1 ½ tsp vanilla extract
1 ½ tsp lemon juice
1 kg good quality dark couverture chocolate 54%
desiccated or shaved coconut, for sprinkling

  1. Line the base and sides of a slice tin, approximately 275mm x 175mm and 32mm in height, with baking paper.
  2. In a bowl, combine the sieved icing sugar and desiccated coconut.
  3. Add in the condensed milk, vanilla extract and lemon juice. Mix to combine.
  4. Press the mixture into the prepared slice tin and place into the refrigerator for a minimum of 2 hours.
  5. Once firm, cut the coconut slab into individual bars, 80mm x 30mm in size.
  6. To temper the dark chocolate, place it into a microwave-safe plastic bowl, heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
  7. Using a toothpick and fork, dip each coconut bar into the tempered chocolate. Transfer to a sheet of baking paper.
  8. Before the chocolate sets, finish with a sprinkle of coconut.


NOTE: Before pouring into the slice tin, if the mixture appears too sticky, add more coconut. Alternatively, if the mixture appears too dry, add more condensed milk.

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