Coconut, Salty Caramel, Pandan Slice


Coconut, Salty Caramel, Pandan Slice



  • 2 cups rolled oats
  • 1 cup plain flour
  • 2 cups shredded coconut
  • 1 1/2 cups sugar
  • 1 cup unsalted butter
  • 4 Tbs golden syrup
  • 1 tsp baking soda


  • 2 Tbs butter
  • 2 Tbs brown sugar
  • 1 tin sweetened condensed milk
  • sea salt to taste

Pandan Marshmellow

  • 1 cup sugar
  • 1 cup water
  • 1 Tbs gelatine
  • 1 tsp pandan extract



  1. Preheat the oven to 150C
  2. Grease two shallow slice tins.
  3. Put the oats, flour, coconut and sugar in a large bowl.
  4. Melt the butter and syrup in a pan until melted and remove from the heat.
  5. Pop the baking soda nad 2 tbs boiling water into a cup, mix and then add to the mekted butter. Add to the bowl of dry ingredients and mix to combine.
  6. Press the mixture between the two prepared tins and cook for around 15 - 20 minutes until golden.
  7. Remove and set aside.


  1. Turn the oven up to 180C
  2. Combine the butter and sugar and condensed milk in a saucepan and stir over a low heat until smooth. Continue to stir for 10 minutes. Add in the sea salt to your taste. Pour the mixture over the base and bake in the oven for around 10 minutes until golden on top.
  3. Remove to cool and set a little.


  1. Mix together the sugar, water and gelatin in a saucepan and cook for 4 minutes on a low heat until dissolved. Increase the heat to medium and then simmer gently for 5 minutes.
  2. Set this aside to cool completely.
  3. Once cool, beat the mixture with an electric beater for 8 minutes, until the mixture forms firm peaks. Add in the pandan extract and stir to combine.
  4. Spoon over the slice and pop in the fridge for 2-3 hours to set before slicing.
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