Due to its robust and unique flavour, here is a coconutty take on a millionaire shortbread, using it throughout the recipe showcasing the different ways it can replace butter very happily. However, there are limitations using coconut due to its strong flavour, so care is required when playing around with it to substitute butter.

RECIPE:

ZESTY COCONUT CARAMEL

• 150g DARK BROWN SUGAR

• 1 TIN OF COCONUT MILK

• 2 LIMES (Zest)

• 150g COCONUT OIL

SPICED COCONUT DOUGH

• 250g COLD COCONUT OIL

• 125g ICING SUGAR (Sieved)

• 325g PLAIN FLOUR

• 50g DESICCATED COCONUT

• 1 TSP CARDAMOM

• 1 TSP GROUND GINGER

CHOCOLATE TOPPING

• 150g DARK CHOCOLATE

• DESICCATED COCONUT

BEFORE YOU START …

• Preheat your oven to 160^c (160^c fan oven, 170^c for other, less powerful ovens)

• Grease and line your 20cm x 20cm square tin.

METHODS:

FOR THE THE ZESTY COCONUT CARAMEL…

Place all the ingredients in a saucepan and heat on a medium heat until thickened (here we’re cooking down the coconut milk so don’t be afraid to keep cooking until nice and thick!)  

FOR THE SPICED COCONUT DOUGH…

Using a mixing bowl, sand the coconut oil and flour together until fully combined and no lumps remain. Mix in the sugar, desiccated coconut, and spices. 

Using a tablespoon at a time, add the cold water to the mixture until it comes together as a dough. Roll out to a 1cm thickness, to the size of your baking tray and line the bottom of your tin. Chill in the fridge for an hour or until firm. Prick the surface with a fork and bake for 20-25 minutes or until golden. Leave to cool.

Once cooled, cover with your thickened caramel mixture. Place in the fridge until set.

FOR THE CHOCOLATE TOPPING…

In a Ban Marie, melt your chocolate. Once melted, pour over your set caramel, and spread evenly. Before it sets sprinkle with the desiccated coconut and then leave to set in the fridge.

TO FINISH : Using a hot knife (heating either with a blow torch or boiling water), cut into squares and serve.