Image by Jeremy Simons
Ingredients (9)
- 330ml (1 1/3 cups) skim milk
- 100g (1/2 cup) raw caster sugar
- 1 tsp vanilla bean paste
- 255g (3 cups) desiccated coconut
- 75g (1/2 cup) dried cranberries
- 30g (1/4 cup) EasiYo Unsweetened Yoghurt Base (see notes)
- 25g pkt freeze-dried raspberries or strawberries, roughly crushed
- 150g 78% cocoa dark chocolate, chopped
- 2 tsp solidified coconut oil
Method
- Step 1 Grease the base and sides of a square 20cm cake pan. Line with baking paper. Combine skim milk and sugar in a medium saucepan over medium-low heat. Stir until the sugar dissolves. Bring the mixture to a boil, reduce the heat and simmer for 13-15 minutes or until reduced and thickened slightly. Remove from the heat. Stir in vanilla.
- Step 2 Combine the coconut, dried cranberries and yoghurt powder in a large heatproof bowl. Make a well in the centre. Pour in the milk mixture. Stir to combine. Stir in half the freeze-dried fruit. Pour the mixture into the prepared pan and scatter over the remaining freeze-dried fruit. Press mixture evenly into the pan with slightly wet fingertips. Place in the fridge for 3 hours to set.
- Step 3 Combine the dark chocolate and coconut oil in a microwave-safe bowl. Microwave on High, stirring regularly, for 1 minute or until the mixture is smooth.
- Step 4 Remove the chilled slice from the pan. Cut into 20 squares with a very sharp, flat-edged knife. Drizzle the slice with the melted chocolate. Place in the fridge for at least 15 minutes to set.