Description
These Raspberry Coconut Bars are a timeless treat that never goes out of style—especially for Valentine’s Day. A simple buttery biscuit base supports a smooth, vibrant raspberry layer, finished with a sprinkle of coconut for texture and charm. They’re sweet, slightly tart, and incredibly satisfying, and once you make them a few times, you’ll know the recipe by heart too.
Ingredients (5 total)
Base
2 cups crushed sweet biscuits (graham crackers or digestive biscuits)
½ cup melted butter
Raspberry Layer
1 can (14 oz / 395 g) sweetened condensed milk
1 cup raspberry jam or raspberry purée
½ cup shredded coconut (plus extra for topping, optional)
Instructions
Prepare the Base
In a bowl, mix the crushed biscuits with the melted butter until evenly combined.
Press the mixture firmly into the bottom of a lined or greased square baking pan.
Make the Filling
In another bowl, stir together the condensed milk, raspberry jam, and shredded coconut until smooth and well combined.
Assemble
Pour the raspberry mixture over the biscuit base and spread evenly.
Bake
Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until the top is set.
Cool & Slice
Allow to cool completely, then refrigerate for at least 1 hour before slicing into neat squares.
Sprinkle with extra coconut if desired.
Tips
For a deeper flavor, use seedless raspberry jam.
Chill well before cutting for clean, sharp edges.
These bars store beautifully in the fridge for up to 4 days.
If you want, I can also give you a no-bake version or turn this into a strawberry or cherry Valentine variation