If you grew up unwrapping a Cabana and getting that surprise cherry bite hidden inside coconut and caramel, this one’s for you. We’ve recreated the feeling rather than copied it blindly – keeping the chewy coconut centre, sticky caramel layer and fruity cherry notes, but elevating it with warming Greenfields spices and a slightly more grown-up balance. It’s nostalgic, indulgent and dangerously moreish… just like the original.
Prep time: 25 minutes
Chilling time: 2 hours
No baking required
Coconut layer
200g desiccated coconut
120ml condensed milk
1 tbsp Greek Thyme Honey
½ tsp ground cardamom
¼ tsp ground cinnamon
Cherry layer
80g glacé cherries, finely chopped
½ tsp rose water
Pinch citric acid (optional, for tang)
Caramel layer
120g soft caramels or caramel sauce
1 tbsp butter
1 tbsp Greek Blossom Honey
Chocolate coating
300g milk chocolate
1 tsp coconut oil
Mix the desiccated coconut, condensed milk, honey, cardamom and cinnamon until thick and sticky. Press firmly into a lined tin.
Scatter the chopped cherries over the coconut layer, drizzle with rose water and a tiny pinch of citric acid. Press gently so they settle in.
Melt the caramels with butter and honey over low heat until smooth. Spread evenly over the cherry layer. Chill for 30 minutes until set.
Melt the chocolate with coconut oil until glossy. Pour over the chilled layers and smooth the top.
Chill for 1½–2 hours until fully set, then slice into bars.
Energy: 285 kcal
Fat: 18g
Carbohydrates: 28g
Sugars: 22g
Protein: 3g
The ingredients used in this recipe could also be used to create…
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