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No-bake Piña Colada fingers


Makes: 24
timePrep time: 20 mins
timeTotal time:
No-bake Piña Colada fingers
Photographed by Tara Fisher

No-bake Piña Colada fingers


Makes: 24
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
122Kcal
Fat
10gr
Saturates
7gr
Carbs
6gr
Sugars
6gr
Fibre
1gr
Protein
1gr
Salt
0.01gr

Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes

Ingredients

  • 1 x 200g packet creamed coconut
  • 6 tbsp coconut oil
  • 2 tbsp honey
  • 1½ tsp vanilla extract
  • 1 tsp lemon juice
  • a pinch of sea salt
  • 100g dried pineapple, snipped into small pieces using scissors
  • 2 tbsp golden or white rum (optional)
  • 75g desiccated coconut, plus extra for the topping
  • a large pinch of freshly grated nutmeg

Step by step

Get ahead
Make up to 5 days ahead and store chilled in an airtight container (take out of the fridge 30 minutes before serving). They can also be frozen.
  1. Line a 20cm square tin with baking paper. Place the unopened packet of creamed coconut in a bowl of hot water from the tap for 5 minutes to melt it (massage the packet to help its contents soften).
  2. When the creamed coconut is soft all the way through, pour into a bowl and mix in the coconut oil, honey, vanilla, lemon juice, a pinch of sea salt, pineapple and rum, if using.
  3. Stir in the desiccated coconut and nutmeg evenly to create a doughy consistency.
  4. Pour the mixture into the prepared tin and press down with a palette knife or the back of a spoon to level. Sprinkle with the extra coconut to coat. Set in the fridge for 30 minutes until hard (or longer is fine).
  5. Turn out onto a board and slice into 24 pieces.
Chef quote
This recipe was inspired by the Paradise bar – a popular recipe in our cookbook. We've added dried pineapple pieces, a splash of rum and a sprinkle of nutmeg to make a tropical-tasting, high-energy, low-sugar snack with plenty of protein and nourishing natural fats. This satisfying no-bake sweet transports well in the cooler months – we make big batches to freeze so that we can grab one to take to work or offer to guests as a dessert. If you're making them for kids, just leave out the rum.

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