Coconut squares

Coconut squares

This fridge tart sandwiches a layer of condensed milk and coconut between Tennis biscuits. Top with a ganache made from white chocolate and fresh cream for good measure.

Serves: 16 squares


2 packets (200 g each) Tennis
1 tin (385 g) condensed milk
500 ml (2 C) desiccated coconut
125 g butter, melted
125 ml (1⁄2 C) fresh cream
250 ml (1 C) white chocolate chips or pieces


Line a 23 x 35 cm baking pan with non-stick foil. Arrange a single layer of biscuits on the bottom of the lined pan. Mix the condensed milk, coconut and melted butter together. Spread the mixture evenly over the layer of biscuits and arrange another layer of biscuits on top.


Place the cream in a saucepan over low heat and add the chocolate; stir until melted. Remove from the heat and cool slightly. Spread the topping evenly over the top layer of biscuits. Refrigerate until set and then cut into squares the size of the biscuits.

Recipe from Condensed Milk: everyone’s guilty secret, by Cleta Joannou, published by Human & Rousseau.

Condensed Milk: everyone’s guilty secret, by Cleta Joannou


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