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Raspberry Ripple Coconut Bars

Delicious and easy coconut bars with a raspberry swirl.
Prep Time 15 minutes
Cook Time 25 minutes
Servings 16 bars
Calories 250 kcal

Equipment

  • 8x8 inch baking pan Line with parchment paper for easy removal.
  • Mixing bowls

Ingredients
  

Coconut Mixture

  • 2 cups desiccated coconut
  • 1 can (395g) sweetened condensed milk
  • 1 teaspoon vanilla extract

Raspberry Swirl

  • 0.5 cup raspberry jam
  • 2 drops pink food coloring Optional

Instructions
 

  • Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
  • In a large bowl, combine the desiccated coconut and sweetened condensed milk. Mix until well combined.
  • Stir in the vanilla extract.
  • In a separate bowl, combine the raspberry jam and pink food coloring (if using). Mix until smooth.
  • Spread half of the coconut mixture evenly into the prepared baking pan.
  • Spoon the raspberry mixture over the coconut layer, spreading it evenly.
  • Top with the remaining coconut mixture, spreading it evenly to cover the raspberry layer.
  • Bake for 20-25 minutes, or until the edges are lightly golden brown. Let cool completely before cutting into bars.

Notes

Store in an airtight container at room temperature for up to 3 days.