Place the condensed milk, icing sugar, milk, butter and a pinch of salt into a medium-sized saucepan. Heat gently, stirring until the sugar has dissolved. Bring to a gentle boil until the mixture reaches the soft ball stage (112-116°C)
600g of icing sugar
100ml of milk
25g of unsalted butter
salt
397g of condensed milk
2
Add the coconut, then remove from the heat and allow to cool slightly
200g of desiccated coconut
3
Divide the mixture into two, add the white chocolate to one part and beat until it thickens. Pour into the greased cake tin and refrigerate
100g of white chocolate
4
Beat the raspberry jam into the remaining mixture until it thickens, then spread on top of the chocolate mix. Set in the fridge for 40 minutes, then cut into squares