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Coconut Ice Coffee Brownies

Serves 30

Hands-on time: 15 minutes

Hands-off time: 60 minutes


¼ cup (57g) margarine, melted

1 tin(385g) NESTLÉ Full Cream Sweetened Condensed Milk

2 tbsp NESCAFÉ CLASSIC Coffee Granules

1 tbsp NESTLÉ Cocoa Powder

½ cup self-raising flour

¼ cup icing sugar

½ cup medium desiccated coconut

Serving suggestion:

NESCAFÉ coffee


1. Preheat the oven to 180°C and lightly grease 2, 24-hole mini muffin trays with non-stick spray.

For the brownie:

2. Add the melted margarine, ½ tin NESTLÉ Full Cream Sweetened Condensed Milk, NESCAFÉ CLASSIC Coffee Granules, NESCAFÉ Cocoa Powder and self-raising flour into a large mixing bowl.

3. Using an electric beater, beat the mixture on high speed until well incorporated and velvety for about 2-3 minutes. *Chef’s Tip: Coffee intensifies the flavour of the chocolate.

4. Spoon 1 teaspoon of brownie batter into the greased muffin trays. Bake for 7-9 minutes or until the brownie tops are set and slightly shiny. When baked, remove the tray from the oven and allow them to cool completely. *Chef’s Tip: As the brownies cool, the centre will sink and form a divot.

For the coconut ice:

5. Add the remaining condensed milk, icing sugar and desiccated coconut into a medium mixing bowl. Fold the ingredients until well combined.

6. Spoon ½ a teaspoon of the coconut ice mixture into the centre divot of each baked brownie bite before refrigerating the tray of bites for 1 hour or until the coconut ice has completely set.

7. When ready to serve, bring the bites to room temperature for about 5-8 minutes and serve alongside a cup of NESCAFÉ coffee, and ENJOY! *Chef’s Tip: Leftover brownies can be stored in an airtight container in the fridge for up to 1 week.


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