Description
This No-Bake Chocolate Coconut Slice is a deliciously rich and easy-to-make dessert that combines the sweetness of desiccated coconut with a chocolate biscuit base, topped with a smooth layer of dark chocolate. Perfect for a quick treat without turning on the oven, it sets in the refrigerator for a firm, sliceable finish.
Ingredients
Scale
Base
- 2 cups desiccated coconut
- 1 cup crushed plain biscuits (like graham crackers or digestive biscuits)
- 1/2 cup cocoa powder
- 1/2 cup powdered sugar
- Pinch of salt
- 1/2 cup melted butter
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
Topping
- 200g dark chocolate
- 1 tbsp coconut oil
Instructions
- Prepare the pan: Line an 8-inch square baking pan with parchment paper ensuring the edges hang over for easy removal.
- Mix dry ingredients: In a large bowl, combine desiccated coconut, crushed biscuits, cocoa powder, powdered sugar, and a pinch of salt. Stir until well mixed.
- Add wet ingredients: Pour in the melted butter, sweetened condensed milk, and vanilla extract. Mix thoroughly until the mixture holds together when pressed.
- Form the base: Transfer the mixture to the prepared pan and press firmly and evenly to create a compact base layer.
- Melt the chocolate topping: In a heatproof bowl, melt the dark chocolate and coconut oil together using a microwave in short bursts or a double boiler, stirring until smooth.
- Top the base: Pour the melted chocolate over the coconut base and spread evenly to cover completely.
- Chill to set: Place the pan in the refrigerator and chill for at least 2 hours or until firm and set.
- Serve: Once set, lift the slice from the pan using the parchment paper edges and cut into 16 squares. Serve chilled.
Notes
- For extra texture, add chopped nuts or dried fruit to the base mixture.
- Store slices in an airtight container in the fridge for up to one week.
- Use gluten-free biscuits to make this recipe gluten-free if needed.
