If you are searching for a delightfully easy dessert to whip up without even turning on the oven, this No-Bake Chocolate Coconut Slice Recipe is an absolute winner. Combining the irresistible richness of cocoa with the tropical charm of shredded coconut, this slice is both decadent and refreshingly light. It’s a fantastic treat that brings together crunchy biscuits, creamy condensed milk, and a smooth chocolate topping, making it perfect for sharing or savoring all by yourself. Trust me, once you try this, it will become your go-to sweet fix whenever you’re craving something indulgent but fuss-free.
Ingredients You’ll Need
Getting started on this slice is as simple as gathering a handful of everyday ingredients that each play a vital role in balancing texture and flavor. From the crumbly biscuit base to the velvety chocolate topping, every element works in harmony to create that perfect bite.
- 200g digestive biscuits: These provide the essential crunch and structure for the base; feel free to swap with any plain biscuit you have handy.
- 1 1/2 cups shredded coconut: Adds a lovely chewy texture and a burst of tropical flavor; use unsweetened for a less sweet slice or sweetened if you prefer more sweetness.
- 1/2 cup unsalted butter, melted: Binds the base ingredients together and adds richness without overpowering flavors.
- 1/2 cup sweetened condensed milk: Acts as the sweet, creamy glue that holds the mixture firmly, bringing a luscious texture.
- 1/2 cup cocoa powder: Delivers that deep, chocolatey taste essential for any slice labeled “chocolate.”
- 1 tsp vanilla extract: Enhances the chocolate notes with a warm, sweet aroma.
- 1/4 cup chopped nuts (optional): Adds a satisfying crunch and a nutty contrast to the softness.
- 1/2 cup chocolate chips: Perfect for creating the glossy, melt-in-your-mouth topping layer.
- 2 tbsp coconut oil: Helps achieve a silky smooth texture in the chocolate topping and brings a subtle coconut fragrance.
How to Make No-Bake Chocolate Coconut Slice Recipe
Step 1: Prepare the Biscuit Base
Start by crushing your digestive biscuits into small, bite-sized pieces rather than fine crumbs; this ensures a delightful crunch in every mouthful. Mix in the shredded coconut thoroughly so that it’s evenly distributed, setting the stage for a textured, inviting base.
Step 2: Make the Base Mixture
In a separate bowl, whisk together the melted butter, sweetened condensed milk, cocoa powder, and vanilla extract until smooth and glossy. Pour this decadent blend over your biscuit and coconut mixture, then fold gently but thoroughly to coat every piece. If you’re adding chopped nuts, this is the perfect moment to mix them in for that extra crunch and flavor.
Step 3: Press the Mixture into the Pan
Line an 8×8 inch square pan with parchment paper to make removal easier later on. Press the biscuit mixture firmly into the pan, spreading evenly with your hands or the back of a spoon to create a solid base. This firm press ensures your slice holds together beautifully after chilling.
Step 4: Prepare the Chocolate Topping
Combine chocolate chips and coconut oil in a small microwave-safe bowl. Heat in 20-second bursts, stirring in between, until the chocolate is fully melted and silky smooth. This coconut oil not only makes the chocolate topping glossy but also gives it a lovely coconut essence that complements the base perfectly.
Step 5: Top the Slice
Pour the luscious melted chocolate over the chilled biscuit base, smoothing it out evenly with a spatula so every inch is covered in a rich, chocolate blanket. This topping solidifies into a shiny finish that makes the slice look as heavenly as it tastes.
Step 6: Chill
Pop the pan into the fridge for at least 2 to 3 hours until the chocolate topping is firm and the base feels set. This patience pays off with a slice that slices cleanly and delights with each bite.
Step 7: Serve
Once chilled, slice your creation into squares and get ready to enjoy that perfect harmony of crunchy, chewy, and creamy textures. The No-Bake Chocolate Coconut Slice Recipe truly shines when served cool, letting flavors meld beautifully on your palate.
How to Serve No-Bake Chocolate Coconut Slice Recipe
Garnishes
A simple sprinkle of extra shredded coconut or a scattering of toasted nuts on top right after adding the chocolate can elevate the presentation and add an extra layer of texture. You can also dust a little cocoa powder or drizzle some melted white chocolate for a lovely contrast.
Side Dishes
This slice pairs wonderfully with a hot cup of coffee or tea, balancing the dessert’s sweetness with a comforting, warm beverage. For a more indulgent treat, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream to create a rich and satisfying dessert experience.
Creative Ways to Present
For special occasions, cut the slice into bite-sized squares and serve arranged on a pretty platter for guests to graze on. Wrapping individual squares in parchment and tying them with a ribbon makes a charming homemade gift that’s sure to impress friends and family. You can even experiment by layering different types of chocolate on top for a marbled effect!
Make Ahead and Storage
Storing Leftovers
This slice keeps wonderfully in an airtight container in the refrigerator for up to a week. Proper storage maintains the crisp texture of the biscuit base while keeping the chocolate topping firm and luscious, making it easy to enjoy a sweet bite anytime.
Freezing
If you want to make this slice well in advance, freezing is a brilliant option. Simply wrap the slice securely in plastic wrap and place it inside a freezer-safe container. It can be frozen for up to two months without losing flavor or texture—just thaw in the refrigerator overnight before serving.
Reheating
No need to reheat this dessert since it is best enjoyed chilled. However, if you prefer it slightly soft, a few minutes at room temperature are sufficient to mellow the chocolate topping without melting it completely.
FAQs
Can I use other types of biscuits?
Absolutely! Digestive biscuits are traditional, but you can use graham crackers, tea biscuits, or any plain biscuit you like. Just ensure they’re crushed but not powdered for the perfect texture.
Is it okay to use sweetened or unsweetened shredded coconut?
Yes, both work well. If you prefer a less sweet slice, opt for unsweetened shredded coconut. For an extra hint of sweetness and chew, sweetened coconut makes a lovely alternative.
Can I substitute coconut oil in the chocolate topping?
While coconut oil is ideal for that subtle coconut flavor and smooth finish, you can use butter or other neutral oils. Just keep the amount the same to ensure smooth melting and good texture.
Is this slice gluten-free?
Traditional digestive biscuits contain gluten, but you can find gluten-free biscuits at most stores or online. Just use gluten-free biscuits to keep this slice gluten-friendly.
How do I get the slice to hold together firmly?
Pressing the biscuit and coconut mixture firmly into the pan and allowing enough chilling time are key. The condensed milk acts as a binder, so make sure it’s well mixed into the base to hold everything together beautifully.
Final Thoughts
I cannot recommend this No-Bake Chocolate Coconut Slice Recipe enough for anyone looking for an effortless yet impressive sweet treat. It brings together comforting familiar flavors with a tropical twist that’s both satisfying and addictive. Once you try it, you’ll wonder how you ever lived without this delightful slice in your recipe repertoire. Give it a go and watch it become a beloved staple in your home!
Print
No-Bake Chocolate Coconut Slice Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 16 squares
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
Description
This No-Bake Chocolate Coconut Slice is a delightful, easy-to-make treat featuring a crunchy biscuit and shredded coconut base topped with a smooth chocolate coating. Perfect for those who want rich chocolatey flavors without turning on the oven, this slice is chilled to set and then sliced into perfect squares for sharing or snacking.
Ingredients
Base Ingredients
- 200g digestive biscuits (or any plain biscuits), crushed
- 1 1/2 cups shredded coconut (unsweetened or sweetened)
- 1/2 cup unsalted butter, melted
- 1/2 cup sweetened condensed milk
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 cup chopped nuts (optional)
Chocolate Topping
- 1/2 cup chocolate chips
- 2 tbsp coconut oil
Instructions
- Prepare the Biscuit Base: In a large bowl, crush the digestive biscuits into small pieces, avoiding turning them into powder. Add the shredded coconut and mix until combined evenly for texture and flavor.
- Make the Base Mixture: In another bowl, whisk together the melted butter, sweetened condensed milk, cocoa powder, and vanilla extract. Pour this chocolatey mixture over the biscuit and coconut mixture, stirring everything until fully combined. If you want extra crunch, fold in the chopped nuts now.
- Press the Mixture into the Pan: Line an 8×8 inch square pan with parchment paper. Firmly press the biscuit base mixture into the pan to create an even layer. Place the pan in the refrigerator to chill while you prepare the topping.
- Prepare the Chocolate Topping: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring after each interval, until the mixture is completely melted and smooth.
- Top the Slice: Pour the melted chocolate over the chilled biscuit base. Use a spatula to spread it evenly, covering the entire surface.
- Chill: Refrigerate the layered slice for at least 2 to 3 hours to let the chocolate harden and the slice firm up completely.
- Serve: Once set, remove from the fridge, slice into 16 squares, and enjoy this rich, luscious chocolate coconut dessert.
Notes
- Use either sweetened or unsweetened shredded coconut according to your sweetness preference.
- Chopped nuts are optional but add great texture and flavor contrast.
- Press the biscuit base firmly to prevent the slice from crumbling when cut.
- If you prefer a dairy-free version, substitute the butter and condensed milk with appropriate vegan alternatives.
- Store the slice refrigerated in an airtight container; best consumed within 4-5 days.
