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Where nature enhances taste

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Where nature
enhances taste

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A nostalgic no-bake chocolate bar inspired by the legendary Cabana – soft coconut filling, golden caramel, bright cherry pops and a glossy chocolate shell. A proper blast from the British sweetshop past.

Cabana inspired coconut chocolate bar recipe

Typically described as:

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.

Makes 10–12 bars

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

  1. Mix the desiccated coconut, condensed milk, honey, cardamom and cinnamon until thick and sticky. Press firmly into a lined tin.

  2. 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.

  3. Melt the caramels with butter and honey over low heat until smooth. Spread evenly over the cherry layer. Chill for 30 minutes until set.

  4. Melt the chocolate with coconut oil until glossy. Pour over the chilled layers and smooth the top.

  5. Chill for 1½–2 hours until fully set, then slice into bars.

• Cardamom subtly boosts the coconut without overpowering it • Rose water mimics the fruity “mystery” note many remember from Cabana • For a firmer bite, freeze for 20 minutes before slicing • Keeps well in the fridge for up to 7 days

Energy: 285 kcal

Fat: 18g

Carbohydrates: 28g

Sugars: 22g

Protein: 3g

In this recipe:

British

It tastes like childhood but better!

That moment when you remember the Cabana… then realise you can make it at home. Soft coconut, sticky caramel and that surprise cherry hit — retro never tasted so good.

WHO WOULD LOVE THIS?

Retro chocolate lovers, coconut obsessives, nostalgic snackers, weekend bakers who secretly miss old-school chocolate bars.

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