Do you have a go to treat that makes you feel better no matter what the world (or the nearly pre-schooler) may decide to throw at you? There are some days when we our smallest small displays all the world’s emotions within the space of a couple of hours. This goes some way to explaining why toddlers throw tantrums when these big emotions burst out even if it doesn’t make it any easier to cope with them! Anyway back to treats. The combination of chocolate and coconut transports me to my happy place from where I can cope with any new obstacles that our little monkeys may decide to hurl at us next. Needless to say it is also one of the children’s favourite flavour combinations too!
Coconut ice wasn’t a treat of my childhood, it seems to have featured more prominently in Simon’s. When brainstorming for this recipe, I was wondering how we could put our own stamp on it. It didn’t take me long to conclude that adding chocolate and raspberries to it would be the perfect way to do so. Practically everything is better with chocolate! Unless you are thinking along the lines of cheese then I would have to disagree.
The kids loved pretty much the whole of this recipe from decanting the condensed milk into the bowl, blitzing the raspberries, measuring the chocolate syrup and patting a layer in the tin each. Having three children may also have contributed to my conviction that this recipe needed a third layer so each child could have a go on their own! So just a way of reducing my stress levels and increasing my chocolate intake at the same time!
This recipe was featured in the May/June 2019 Soar Valley Life Magazine
- 1 can sweetened condensed milk
- 400g desiccated coconut
- 400g icing sugar
- 75g raspberries
- 1tbsp Sweet Freedom Coconut Chocolate Shot (or chocolate syrup of your choice)
- 1tsp vanilla extract
- Allow the raspberries to defrost a little bit.
- Put the condensed milk, and 340g of both the desiccated coconut and the icing sugar in a large bowl and mix together with a wooden spoon. When the mixture becomes stiff and difficult to mix, use your hands to bring it fully together.
- Divide the mixture equally between three bowls.
- Add 1tsp of vanilla extract to one bowl and mix or knead to combine.
- Add 1tbsp of chocolate syrup to another bowl and mix or knead to combine.
- With a hand held blender, blitz the frozen raspberries until smooth. You could also do this with the back of a fork or a food processor. Add to the final bowl and mix. Add enough of the remaining desiccated coconut and icing sugar to make the raspberry layer the same consistency as the other two.
- Grease and line a tin with greaseproof paper (we used a 16cm square tin).
- Dollop the vanilla layer into the bottom of a tin and flatten with the back of a metal spoon to reach all the edges. Pat even with fingers.
- Spread the raspberry layer on top of the vanilla layer and spread a pat down.
- Add the chocolate layer a spread to cover the raspberry layer.
- Put in the fridge for at least 3 hours to set (we left ours overnight) and then cut into small squares or rectangles.
This treat graced our lunchboxes when we visited Legoland over the Easter holidays and it was a most welcome addition. We did receive some rather envious looks from other children queuing for the same ride while the kids were enjoying this! The icing on the cake for me in this instance was to see this recipe in print in Soar Valley Life Magazine.