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Raspberry Ripple Coconut Bars
Delicious and easy coconut bars with a raspberry swirl.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
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.