No-Bake Coconut Delights

"White chocolate topped with coconut and caramel. An easy, no-bake traybake."
-- @retrobakes
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  • Recipe Card
Prep time 25mins
Serves or Makes: 12

Recipe Card


  • 4 ounces white chocolate
  • 8 ounces desiccated coconut
  • 3 ounces powdered sugar
  • 1/4 teaspoon vanilla extract
  • 7 ounces condensed milk
  • 4 ounces butter
  • 4 ounces sugar
  • 1 tbsp golden syrup/corn syrup
  • 7 ounces condensed milk
  • toasted coconut, to sprinkle on top


  • Step 1

    Line a 8″/20cm square tin with parchment paper.

  • Step 2

    Melt the white chocolate and spread over the base of the tin. Put to one side – or into the fridge – to set.

  • Step 3

    Mix together the condensed milk (half a regular sized can – you’ll use the rest for the caramel!), vanilla, coconut and icing sugar until well combined. Then spread over the chocolate base.

  • Step 4

    Combine the rest of the condensed milk with the butter, sugar and golden syrup in a small saucepan. Place over a gentle heat and stir frequently until melted and thickened. It should be a light golden color.

  • Step 5

    Spread the caramel over the coconut base and sprinkle with toasted coconut.

  • Step 6

    Leave to set, then cut into squares and enjoy!

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