Choc Cherry Coconut Slice


 Great praise indeed - My husband said that this is the best 'Cherry Ripe' slice he's eaten (he's a wheat eater & has tried quite a few). 

Although I made this slice with bought biscuits this is a great recipe to use up broken biscuits, crumbs, biscuits that are not getting eaten, etc.




300 g Gluten free biscuits*

100 g Butter

50 g Desiccated coconut

10 g Cocoa



1 tin Condensed Milk

225 g Coconut

300 g Glace cherries - my children wanted more

Optional - red food colouring (I used cochineal)



250 g Chocolate

25 g Oil (I use Rice Bran oil)


* Gluten free biscuitsI used a mixture of Arnotts gluten free Choc Ripple and gluten free Scotch Finger - I wanted to compare them with my versions made with Bakers' Magic gluten free flour (GF Choc Ripple and Plain Scott biscuits) so bought a packet of each.  

Coconut & Cocoa - I added the coconut into the base to mask the slight grittiness of the biscuits. The amount of cocoa will depend on the brand & how chocolaty you want your slice.

Coconut - I used a mixture of moist coconut flakes and shredded coconut. The filling will be slightly drier if desiccated coconut is used. 




Line a slice tin (20 cm x 30 cm) with baking paper.


Crush the biscuits in a food processor.

Melt the butter. 

Combine the crushed biscuits, cocoa, coconut & melted butter.  

Transfer mix to the slice tin, pressing the mixture so that the top of the slice is roughly even.

Refrigerate the base while making the filling. 


Roughly chop the glace cherries.

Combine the cherries, coconut and condensed milk.

Optional -  Mix in food colouring.

Spread the filling evenly over the base.

Refrigerate the slice while melting the chocolate.   


Melt the chocolate with the oil & pour over the slice. 

Refrigerate to set the chocolate. 

Allow the chocolate to set before cutting it into pieces. Store the slice in a container in the fridge.

Simply enjoy!