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
Scale
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.
