Line a 28 x 18cm slice tin with banking paper, make sure you leave plenty of paper hanging over the edges to help you remove the Cherry Ripe Slice from the tin.
Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 3 or until it has melted.
Add the chocolate ripple biscuits and blitz for 10 seconds on speed 7 or until the biscuits are crumbed and the ingredients have combined.
Pour the biscuit mixture into your prepared tin and push down with the back of a metal spoon to flatten the surface, before popping into the fridge.
Put the glace cherries into a clean Thermomix bowl and blitz for 2 seconds on speed 4 to chop - if you want your cherries to be smaller simply blitz for longer.
Add the condensed milk and coconut and mix for 20 seconds on speed 4, scraping the sides of the bowl halfway through.
Pour the glace cherry mixture onto the chilled biscuit base and flatten with the back of a metal spoon to smooth the surface. Place the slice into the fridge to chill for 30 minutes.
Break the milk chocolate into pieces and place in a microwave safe bowl and cook for 30 second spurts until the chocolate has melted.
Pour the melted chocolate over the top of the no bake Cherry Ripe Slice and put back into the fridge until it's set.
Cut into small pieces and enjoy.