This easy no-bake chocolate coconut slice is a childhood favourite. This recipe for no-bake chocolate coconut slice includes simple ingredients; crushed biscuits, condensed milk, cocoa powder, coconut, butter, melted chocolate and a little coconut oil. Takes only 15 minutes to prepare and a few hours chilling in the fridge then you have a delicious sweet treat to share. Perfect to share with friends and family any time of year.
This no-bake chocolate coconut slice recipe is an easy recipe to make into a vegan chocolate slice. I haven't made it this way yet; but I would suggest using vegan condensed milk, non-dairy butter and vegan chocolate to top off. #nobakeslice #chocolatecoconutslice #suemareeprecipes
Takes = 15 minutes prep. + 2 hours chilling
Makes = 16-24 pieces depending on cutting size
- Crushed Digestive biscuits (or similar) – 250g packet (17 biscuits)
- Desiccated coconut– 50g (1/2 cup) + extra for the top 2-3 tbsp
- Condensed milk – 150g (1/2 cup)
- Unsalted Butter – 80g
- Cocoa powder – 2 tbsp
- Vanilla extract – 1 tsp
- Quality Chocolate – 200g (I used 50:50 70% dark + milk)
- Coconut oil (or neutral oil) – 1 tbsp
PREPARE your 23cm (9 inch) square or rectangle baking tin. Grease and line with paper. I use two strips in my tin, placing one strip one way then the other the other way, with the edges over hanging to enable you to easily lift the slice out to cut.
CRUSH the biscuits by hand or in a food processor until they are fine like breadcrumbs (I don't mind the odd slightly larger piece). I either put the biscuits in a large plastic bag and crush them with a rolling pin, or recently I didn't have a large bag I used the end of the rolling pin to crush or my potato masher. Transfer to a large bowl and add in the cocoa powder and coconut and mix through.
MELT the butter and gently heat the condensed milk in a small saucepan for about 3 to 5 minutes or in the microwave 3 x 30 second bursts.
POUR the warm liquid over the biscuit mix and combine, then press into your prepare tin using the back of a spoon. Then chill in the fridge.
MELT your coconut oil and chocolate in a glass bowl over a simmering saucepan filled with a little water. Gently melt and stir for a 3 to 5 minutes, be careful not to burn. Pour this over the chill the slice and ensure the entire top of the slice is covered, shake the tin to ensure the biscuit base is covered. Sprinkle with a little extra coconut if desired.
CHILL again until set. I like to leave overnight to be sure, but it could be ready after 2 hours.
CUT with a sharp knife into 16 squares or 20 skinny pieces.