Hero Image Recipe Gluten Free Choc Ripple and Coconut Slice

Gluten Free Choc Ripple and Coconut Slice

This Choc Ripple coconut slice is delicious and simple, and now gluten free

Note: Arnott’s Choc Ripple (Gluten Free) not available in New Zealand.





  • Servings:16
  • Occasion:Dessert
  • Cooking Time:25 mins
  • Preparation Time:20 mins


  • 150g pkt Arnott’s Gluten Free Choc Ripple
  • 60g unsalted butter, melted
  • ¼ cup raspberry jam
  • icing sugar, to serve
  • 1/3 cup caster sugar
  • 1½ cups desiccated coconut
  • 1 egg
  • 30g butter, melted
  • 1 tbs milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder


Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 20cm square tin. Line base and sides with baking paper, extending paper above edge of pan.
Step 2
Process biscuits until finely crushed. Add butter and process until combined. Press into base of pan. Chill for 20 mins until firm. Spread raspberry jam over base.
Step 3
COCONUT FILLING Combine ingredients in a bowl. Gently spoon over jam and press down to level with a spatula. Bake for 20-25 mins until golden and firm. Cool in pan then chill until cold. Serve dusted with icing sugar and cut into squares.
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