Bakealong – Raspberry Ruffles

Written by

*This post may contain affiliate links. Please see our disclaimer for more details.

These are a firm favourite, wouldn’t you agree? The sharpness of the raspberry goes so well with the sweetness and texture of the coconut. And, they are made so easily and in very little time. All you need is a few simple ingredients, a mixing bowl and a wooden spoon.

Bakealong – Raspberry Ruffles

Raspberry flavoured coconut bites!
Print Pin Rate
Course: Dessert
Keyword: coconut, raspberry, raspberry ruffles
Prep Time: 5 minutes
Set in fridge: 30 minutes
Total Time: 35 minutes
Servings: 16 squares
Author: Lockdown Cakes and Bakes

Ingredients

  • 340 g Desiccated coconut
  • 75 g Icing Sugar
  • 2 Packets Raspberry Jelly Crystals
  • 397 g Condensed milk (1 tin)
  • 250 g Milk chocolate
  • 50 g White chocolate

Instructions

  • Grease and line one swiss roll tin with baking paper.
  • Into a large mixing bowl put the desiccated coconut, icing sugar and jelly crystals. Mix together.
  • Pour in a tin of condensed milk and mix with a spoon until all the dry ingredients are combined together.
  • Put the mixture out onto your baking tray and spread out evenly with a spatula. Use the palm of your hand for this if you need to.
  • Place into the fridge for 30 minutes to set.
  • Melt 250g milk chocolate and 50g white chocolate. Pour the milk chocolate over the ruffles and spread out evenly. Then drizzle the white chocolate over the milk chocolate and use a spoon to swirl the chocolate to make a nice design.
  • Set into the fridge for 15mins and then cut into 16 even squares.

All Right Reserved - Copyright © 2021 LOCKDOWN CAKES & BAKES . You can view our full copywrite notice here.

Posted in

Amy

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top