Mary Berry Coconut Pyramids

There’s something ridiculously comforting about the smell of toasted coconut in the kitchen. The kind that clings to your jumper for hours after baking and makes the whole house feel like it’s just had a warm hug. These coconut pyramids? They’re that feeling in bite-sized form.

I first made them on a dreary Thursday afternoon, mostly out of boredom and partly because I had a tin of condensed milk begging to be used before it expired. I wasn’t expecting much — just a quick treat to go with my tea — but my god, they stole the show. Soft, chewy middles. Crisp, golden edges. And that drizzle of dark chocolate? Total show-off move, but worth it.

These aren’t fancy or fussy. They’re old-school. Hands-in-the-bowl, no-mixer, “try not to eat all the mixture before shaping” kinda baking. And they’re dangerously moreish. Don’t say I didn’t warn you.

Why You’ll Love It

• You only need a few ingredients — and you probably already have most of them.
• They’re chewy, toasty, a bit fudgy, and just the right kind of sweet.
• No need for a mixer, stand or hand — just a bowl and a spoon (or your hands, tbh).
• They chill and set fast — so you’re not waiting hours to dig in.
• Look super cute on a cake stand or packed into a gift tin.
• The dark chocolate drizzle makes you feel like a chocolatier, minus the pressure.

Ingredients

• 200g desiccated coconut
• 200g sweetened condensed milk
• 100g icing sugar
• 50g unsalted butter, melted
• 1 tsp vanilla extract
• 150g dark chocolate
• Cocoa powder (optional, for dusting)

How to Make It

Smush and stir the base:

Dump the desiccated coconut, condensed milk, icing sugar, melted butter, and vanilla into a mixing bowl. Give it a stir — it’ll be sticky and thick, kind of like a grainy coconut playdough. That’s what you want.

Get shaping:

Scoop out little blobs and shape them into pyramids with your hands. They don’t need to be identical — mine always end up more “rustic mountain” than “perfect pyramid.” Press them firm so they don’t crumble. Line ‘em up on a parchment-lined tray.

Chill time:

Pop the tray into the fridge and leave them for at least an hour. This gives them time to set, so they don’t melt into a coconut mess when you add the chocolate.

Melt the chocolate:

Break the dark chocolate into chunks and melt it gently. Either use a bowl over a pan of simmering water, or the microwave in 20-second blasts — just don’t walk off and forget it like I did once.

Drizzle like you mean it:

Spoon or flick the melted chocolate over each chilled pyramid. You can be neat or Jackson Pollock about it — either way, it tastes amazing. If you want to dust them with cocoa powder too, now’s your moment.

Back in the fridge:

Give them another 30 minutes or so to let the chocolate set. If you’re patient, congrats. If not, eat one early. I won’t tell.

Common Mistakes and How to Dodge Them

My mixture’s too dry and crumbly!
Could be your coconut’s extra-dry. Add a tablespoon more condensed milk and mix again. It should stick together easily when you press it.

They’re too wet and won’t hold shape.
Try adding a tablespoon or two more coconut and mix again — go slowly until it firms up.

Chocolate’s gone grainy.
Ah, overheating strikes again. Always melt chocolate gently and stir it often. If you panic, a splash of neutral oil can sometimes save the day.

Too sweet for me.
Totally fair — add a pinch of salt to the mix next time. It balances everything beautifully.

Storage and Reheating

In the fridge:
Store in an airtight tin or tub for up to 7 days. They’re best slightly chilled — the chocolate stays snappy and the texture is spot-on.

In the freezer:
Absolutely. Layer between parchment in a sealed container and freeze for up to 3 months. Defrost overnight in the fridge (or sneak one straight from frozen — I won’t judge).

Reheating:
They really don’t need it. But if you want to soften one slightly, zap it for 5–10 seconds in the microwave.

Frequently Asked Questions

Can I use fresh coconut instead of desiccated?
Best not — fresh coconut has too much moisture and can mess up the texture. Desiccated is ideal here.

Can I add extras like nuts or dried fruit?
Yep! Finely chopped almonds, pistachios, or dried cranberries are lovely. Just don’t overdo it or they won’t stick together.

Can I skip the chocolate?
Of course. They’re great without it. But also… why would you?

Can I make them vegan?
Try swapping the condensed milk with a plant-based version and the butter for coconut oil or vegan spread. Just tweak until the mix holds its shape.

Nutrition Facts (Per Pyramid):

• Calories: 140
• Total Fat: 9g
• Saturated Fat: 7g
• Carbs: 14g
• Sugar: 11g
• Protein: 2g
• Fibre: 1g
• Sodium: 20mg