The delightful No-Bake Chocolate Coconut Slice Recipe is a must-try for anyone who loves the perfect balance of rich chocolate and tropical coconut combined in a quick, fuss-free treat. With a crisp biscuit base blended with shredded coconut and an irresistible chocolate topping, this slice has a wonderfully chewy texture and deep flavors that make it incredibly addictive. Whether you’re craving an afternoon snack or an easy dessert, this recipe offers something special without heating up the kitchen. Trust me, once you make it, you’re going to want to keep this one in your recipe collection for good!
Ingredients You’ll Need
The magic of the No-Bake Chocolate Coconut Slice Recipe comes together with simple ingredients that pack a big punch in taste and texture. These pantry staples each play an important role—from crunchy biscuits forming the base, creamy condensed milk binding everything, to luscious chocolate and a hint of vanilla creating that indulgent finish.
- Digestive biscuits (200g): Crushing them into small pieces provides the classic crunchy base that holds the slice together.
- Shredded coconut (1 1/2 cups): Adds a lovely chewy texture and tropical flavor, choose sweetened or unsweetened based on your preference.
- Unsalted butter (1/2 cup), melted: Helps bind the biscuit and coconut mix while adding a rich, buttery flavor.
- Sweetened condensed milk (1/2 cup): Key for sweetness and a creamy texture that brings everything to life.
- Cocoa powder (1/2 cup): Adds that deep chocolate richness making the slice decadently chocolatey.
- Vanilla extract (1 tsp): A subtle hint to elevate the overall flavor complexity.
- Chopped nuts (1/4 cup, optional): Gives an extra crunch—perfect if you love adding texture contrast.
- Chocolate chips (1/2 cup): For the silky, glossy chocolate topping letter-perfect for every bite.
- Coconut oil (2 tbsp): Blended with chocolate chips to create a smooth, melt-in-your-mouth chocolate layer.
How to Make No-Bake Chocolate Coconut Slice Recipe
Step 1: Prepare the Biscuit Base
Start by crushing your digestive biscuits into small pieces—not too fine, you want some texture here. Toss in the shredded coconut and gently mix together. This combination forms the hearty, chewy foundation of the slice, setting the tone for every bite.
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. Pour this rich, chocolate-infused mixture over the biscuit and coconut blend. If you’re feeling adventurous, stir in the chopped nuts now to add a delightful crunch that contrasts with the softness.
Step 3: Press the Mixture into the Pan
Line an 8×8 inch square pan with parchment paper—it’ll make removal so much easier! Firmly press the combined biscuit and chocolate mixture into the base, spreading it out evenly. This pressing stage helps the slice set properly, giving it that lovely firm texture you want.
Step 4: Prepare the Chocolate Topping
Time for the chocolate topping! Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring each time, until the chocolate is fully melted and glossy smooth. This luscious layer will be the crowning glory of your slice.
Step 5: Top the Slice
Pour your melted chocolate mixture over the chilled biscuit base. Use a spatula to spread it evenly so every square has an enticing layer of rich chocolate. This step transforms your slice from tasty to simply irresistible.
Step 6: Chill
Pop the pan into the fridge for at least 2-3 hours. This chilling time is crucial as it allows the chocolate to set firm and the whole slice to come together perfectly, ensuring clean cuts and a satisfying texture.
Step 7: Serve
Once your No-Bake Chocolate Coconut Slice Recipe is firm and chilled, cut into 16 squares. Serve them up to be enjoyed as a snack, dessert, or whenever that chocolate craving strikes—you’re in for a treat that’s never disappointing!
How to Serve No-Bake Chocolate Coconut Slice Recipe
Garnishes
To elevate your slice, sprinkle with a few toasted coconut flakes or a light dusting of cocoa powder just before serving. A few extra chopped nuts on top add visual appeal and crunch. Fresh berries on the side can bring a pops of bright acidity, complementing the slice’s richness.
Side Dishes
This slice pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. For a sophisticated twist, serve alongside freshly brewed coffee or a cup of rich black tea to balance the sweet flavors.
Creative Ways to Present
Try cutting the slice into bite-sized cubes and skewering them with fruit or marshmallows for a fun party presentation. You can also layer it in clear dessert jars with whipped cream and berries for an elegant twist that turns this simple slice into a show-stopping treat.
Make Ahead and Storage
Storing Leftovers
Your No-Bake Chocolate Coconut Slice Recipe keeps wonderfully in an airtight container stored in the fridge for up to 5 days. This means you can prepare it ahead or enjoy leftovers without any fuss, as the flavors only deepen with time.
Freezing
For longer storage, wrap slices individually in plastic wrap and freeze inside an airtight container for up to 2 months. When you want a quick treat, simply thaw in the fridge overnight—the texture remains just as delicious as freshly made.
Reheating
This slice is best enjoyed cold or at room temperature, so reheating is not necessary. If you prefer a slightly softer chocolate top, leaving it out at room temperature for 15 minutes before serving is perfect.
FAQs
Can I use different types of biscuits?
Absolutely! While digestive biscuits give the classic texture and mild flavor, you can experiment with graham crackers, plain tea biscuits, or even gluten-free options. Just make sure they are dry and crunchy for the best base.
Is it okay to use unsweetened shredded coconut?
Yes, unsweetened coconut works perfectly and will make the slice less sweet. If you prefer your slice sweeter, opt for sweetened shredded coconut or add a little extra condensed milk to balance flavors.
Can I substitute the butter and coconut oil?
Butter and coconut oil are key for taste and texture, but you can try margarine or another neutral oil. Keep in mind that substitutions might slightly change the flavor and texture, especially in the chocolate topping.
How long does the chocolate topping take to set?
The chocolate topping generally firms up after 2 to 3 hours in the fridge. For quicker setting, place it in the freezer for about 30 minutes, but avoid leaving it too long to prevent hardness.
Can I add flavor variations to this slice?
Definitely! Adding a pinch of cinnamon or espresso powder to the base mixture can enhance depth. You might also drizzle white chocolate on top or mix in dried fruits with the nuts for extra bursts of flavor.
Final Thoughts
This No-Bake Chocolate Coconut Slice Recipe is such a joyful and easy way to satisfy chocolate and coconut cravings with minimal effort. Its delightful combination of textures and flavors makes it a true crowd-pleaser, perfect for sharing with friends or keeping as a personal treat. I’m so excited for you to try it—get ready for some serious yum in every bite!
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: International
- Diet: Vegetarian
Description
No-Bake Chocolate Coconut Slice is a rich, indulgent dessert combining a crunchy biscuit and coconut base with a smooth, chocolate topping. This easy-to-make treat requires no baking, making it perfect for quick preparation and a delightful, chocolatey snack or sweet treat for any occasion.
Ingredients
Biscuit Base
- 200g digestive biscuits (or any plain biscuits), crushed
- 1 1/2 cups shredded coconut (unsweetened or sweetened, depending on preference)
Base Mixture
- 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, for extra crunch)
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 (not too fine) and combine with the shredded coconut, mixing well to integrate both ingredients evenly.
- Make the Base Mixture: In a separate bowl, whisk together the melted butter, sweetened condensed milk, cocoa powder, and vanilla extract until smooth. Pour this over the biscuit and coconut mixture. Add chopped nuts if desired, and stir until all components are fully combined.
- Press the Mixture into the Pan: Line an 8×8 inch square pan with parchment paper. Firmly press the biscuit mixture evenly into the base of the pan. Chill this in the fridge while preparing the chocolate topping to help it set properly.
- Prepare the Chocolate Topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second bursts, stirring between each until the mixture is fully melted and smooth.
- Top the Slice: Pour the melted chocolate evenly over the chilled biscuit base, spreading gently with a spatula to cover the entire surface.
- Chill: Refrigerate the assembled slice for at least 2-3 hours until the chocolate topping is firm and set and the slice becomes stable enough to cut.
- Serve: Once chilled and set, remove from the pan using the parchment paper, slice into 16 squares, and serve chilled for a delicious, chocolatey coconut dessert.
Notes
- Use either sweetened or unsweetened shredded coconut depending on your sweetness preference.
- Chopped nuts are optional but add a lovely crunchy texture to the base.
- Ensure the biscuit pieces are small but not powdery to maintain texture in the base.
- The slice must be chilled sufficiently for easy cutting and serving.
- Store any leftovers in the refrigerator to keep the chocolate topping firm.
