Coconut and Lime Millionaire’s Shortbread
By OcadoLife
Published on 28 December 2022
The coconut caramel we make here is simple, but it needs close watching and stirring, so don’t take your eye off it! Using pre-made shortbread really speeds the process up here, and whizzing it up with coconut and melted butter is a clever way to add flavour and richness to the base. A tropical and zesty twist on a classic treat. Time and servings
30 minsTotal time
30 minsCooking time
Ingredients
- 75 g of desiccated coconut, plus extra to sprinkle
- 125 g of butter, melted
- 180 g of light brown sugar
- 3 tbsp of coconut oil
- 400 ml of coconut milk
- 200 g of dark lime chocolate
- 300 g of shortbread biscuits, broken up
Method
Step 1
Line a 21cm square tin with baking paper. Put the shortbread in a food processor and pulse to form crumbs.Step 2
Add 75g of desiccated coconut and pulse to mix. Pour in the melted butter and pulse to mix again. Pour this mixture into the tin and press evenly into the base. Leave in the fridge to set.Step 3
For the caramel, put the sugar, coconut oil and coconut milk in a medium saucepan over a low heat. Once it’s all melted together, turn the heat up to medium and bring the mixture to a rolling boil and keep it there, stirring all the time. Cook for 10 mins and make sure the mixture doesn’t boil up the sides of the pan – if it does, turn it down a little.Step 4
Once you get to the 10 min mark the mixture should be starting to turn a light amber colour. If it hasn’t yet, just carry on for another couple of mins until it does.Step 5
Once the mixture has darkened, turn it down to a simmer and continue to cook for another 8-10 mins until it becomes quite thick. Pour straight onto the base and place in the fridge to set – this will take about 45 mins.Step 6
Melt the chocolate in a heatproof bowl over a pan of just-boiling water. Pour the chocolate over the set caramel and sprinkle the remaining coconut on top. Leave to set before cutting into pieces.