Divine White Chocolate Lime & Coconut Honeycomb

Prep Time

15 minutes + 1 hour chilling time


1 slab

This honeycomb recipe is a sheer delight. Its beautifully rich amber colouring is subtle yet teasing, it's the light, airy quality really hits the mark just before you crunch into it. It’s not only the perfect sweet treat but it is wickedly simply to make!


For the honeycomb
  • 200g caster sugar
  • 60g golden syrup
  • 2 tsp bicarbonate of soda
For the drizzle
  • 50g dessicated coconut
  • 1 lime peel
  • 90g Divine White Chocolate



For the honeycomb:

On a medium to high heat, lightly toast the coconut and set aside to cool.


Line a 20cm x 30cm pan with baking paper making sure all sides are covered to catch any spillage.


Cover with the paper with butter so you can remove the honeycomb.


In a pan, weigh the sugar, then add the syrup. Then heat on a low-medium simmer until the sugar has melted -this should take about 10-15 minutes.


As the bubbles get more regular and the colour becomes richer and more amber in colour, remove from heat immediately and use a small tea strainer to sift the bicarbonate of soda.


Use a spatula to quickly combine it. Transfer the mixture into the lined tray.


Wait a couple of minutes, then sprinkle on half the lime and coconut.


Allow to cool for 1 hour.


For the tempered white chocolate:

Chop the White Chocolate. Using a microwave, melt 75g in a heat-proof bowl. Heat for 2 minutes on a low heat, stirring every 30 seconds. Remove 25g and set aside.


In the bowl with the larger quantity, add the chopped chocolate and stir in until melted.


Once incorporated, add the remaining 25g and stir to combine.


Drizzle on the honeycomb and sprinkle the remaining lime and coconut.