Coconut Tiffin

Soon after, I ate this

I'm currently post-nightshift. I'm very delicate right now after 4.5 hours sleep, and I don't know up from down. All I know is that tiffin is amazing. I'm holding on to that right now.

Tiffin is a real crowd pleaser. I just want to experiment with different tiffin flavours and never make anything else ever again. I don’t think anyone would fault that decision. Try it, and believe.

I didn't make enough to quite fit right to that last corner.,

So, with that in mind – coconut chocolate tiffin!

Traybakes are amazing, they’re quick and delicious and easy to transport. This one is all covered in chocolate and coconut and it really is incredible. I got a bar of white chocolate with coconut through it in Aldi, so I’ve used that because it fitted the theme, but you could just use plain white chocolate chips if that’s all you’ve got. The Aldi stuff is about 80p though, so if you’ve got one nearby, it’s worth a trip in – the Germans know chocolate.

Ingredients for the tiffin

• 150g softened butter
• 375g dark chocolate
• 4 tbsp golden syrup
• 200 g rich tea biscuits
• 50g dessicated coconut, plus extra for scattering on top
• 50g white chocolate and coconut, plus extra for a topping
• 50g mini marshmallows

Ingredients for the middle layer

• 25g butter
• 25g shortening
• 75g coconut milk – the solid bit at the top of the tin
• 250g icing sugar

Method

Begin by making the bottom layer. Melt the butter, chocolate, golden syrup and chocolate together and set aside.

Bash the digestives until you have a mixture of fine crumbs and some bigger bits, and add to a big bowl. Add in the coconut, chocolate chips and marshmallows.

Pour  over ½ of the melted chocolate mixture and stir well to combine. Tip it all into a deep tray and press flat with the back of a spoon, ensuring you get it right to the corners.

Bung that in the fridge to chill while you make the rest.

For the coconutty layer, just combine the butter, shortening and coconut milk and beat well until smooth. Gradually sift in the icing sugar until you get a smooth, spreadable consistency that isn’t too soft.

Spread that over the top of the chocolate-biscuit mixture and place in the fridge for about 20 minutes.

Remove the tray from the fridge, pour over the reserved melted chocolate mixture and carefully spread it to the edges. Sprinkle over the extra white chocolate and coconut chunks, and the desiccated coconut.

Refrigerate for a few hours until firm, or overnight. Before slicing, let sit at room temperature for about 30 minutes so that the topping won’t crack when you cut into it.

A little glimpse of the deliciousness held within

Store in the fridge until eating. But you’ll be eating it right away, believe me.