Name: Tropical coconut squares recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 126.25 gm light coconut milk; 178.75 gm honey; 70.95 gm caster sugar; 125g butter, chopped; 130.00 gm shredded coconut; 750.00 ml puffed rice; 4 Weet-Bix, crushed; 165.00 ml finely chopped dried apricots; 165.00 ml finely chopped dried mango; 165.00 ml finely chopped dried apple; 165.00 ml dried pineapple pieces; 40.00 ml dried cranberries

Tropical coconut squares recipe

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Weet-bix and coconut milk slice with dried fruit - a delicious no-bake treat for tea time.

Ingredients:

126.25 gm light coconut milk
178.75 gm honey
70.95 gm caster sugar
125g butter, chopped
130.00 gm shredded coconut
750.00 ml puffed rice
4 Weet-Bix, crushed
165.00 ml finely chopped dried apricots
165.00 ml finely chopped dried mango
165.00 ml finely chopped dried apple
165.00 ml dried pineapple pieces
40.00 ml dried cranberries

Instructions:

Prepare a 20cm x 30cm lamington pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 3cm above the long sides.
In a small saucepan, combine coconut milk, honey, sugar, and butter. Heat over medium heat until the butter melts. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes until the mixture slightly thickens.
In a bowl, mix shredded coconut, puffed rice, Weet-Bix, apricot, mango, apple, and pineapple. Make a well in the center and pour in the hot honey mixture. Stir thoroughly, then press the mixture into the pan. Sprinkle cranberries on top and gently press them into the slice. Refrigerate overnight until firm, then cut into squares and serve.

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