Coconut Ice Jelly Slice

Have fun rediscovering the great flavours of much-loved coconut ice - a no-bake sweet treat, so simple and delicious to eat!

15 min


  • 1 Lightly grease and line a 20 cm square cake pan with baking paper allowing a 5 cm overhang.
  • 2 To make the brownie; combine melted chocolate, biscuit crumbs and ¾ cup (180 mL) sweetened condensed milk, stir well. Spoon the mixture (it will be very thick) into the prepared pan and with the back of a wet spoon press into an even layer and set aside.
  • 3 To make coconut topping; in a small bowl, place jelly crystals and ⅓ cup (80 mL) boiling water and stir to dissolve crystals, combining well.
  • 4 Place remaining condensed milk into a large bowl, add jelly mixture and stir until well combined. Add the sifted icing sugar and coconut and stir until well combined.
  • 5 Spoon the coconut mixture on top of the brownie base and use a spoon to evenly and firmly level out. Refrigerate for 1 hour or until set firm, before slicing.