If you’re craving a sweet treat that’s irresistibly creamy, delightfully crunchy, and requires no oven time, this No-Bake Milk Chocolate Coconut Slice Recipe is exactly what you need. Imagine the tropical sweetness of shredded coconut perfectly combined with crumbly biscuits, all topped with a smooth layer of milk chocolate that snaps with each bite. It’s indulgence made simple, with a beautiful balance of textures and flavors that come together in a flash. Whether you’re a fan of quick desserts or looking to impress friends with a luscious, fuss-free sweet, this slice will quickly become your go-to favorite.

No-Bake Milk Chocolate Coconut Slice Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this No-Bake Milk Chocolate Coconut Slice Recipe lies in its simplicity. Each ingredient plays a crucial role in creating the perfect harmony of flavor and texture, giving you a dessert that’s rich, crunchy, and decadently smooth. Here’s what you’ll need:

2 cups shredded coconut: Use sweetened for extra sweetness or unsweetened if you prefer a less sugary treat; it adds that signature chewy texture.
1 1/2 cups digestive biscuits: Crushed biscuits form the crunchy base that contrasts beautifully against the creamy toppings.
1/2 cup unsalted butter, melted: Binds the base ingredients and provides a silky richness without overpowering the flavor.
1/2 cup sweetened condensed milk: This ingredient is your secret weapon for sticky, sweet deliciousness that holds everything together.
1 tsp vanilla extract: Adds a warm, aromatic depth that enhances all the other flavors beautifully.
1/4 tsp sea salt: Just a pinch to balance the sweetness and awaken the flavors.
1 1/2 cups milk chocolate chips: Or chopped milk chocolate, for the luscious, creamy top layer that makes this slice irresistible.
2 tbsp coconut oil: Blending this with chocolate ensures a smooth, glossy finish that sets perfectly.

How to Make No-Bake Milk Chocolate Coconut Slice Recipe

Step 1: Prepare the Biscuit and Coconut Base

Start by combining the shredded coconut with crushed digestive biscuits in a large mixing bowl. This dry mix is your flavorful foundation, offering both chew and crunch that will bring your slice to life.

Step 2: Make the Mixture

In another bowl, whisk together melted butter, sweetened condensed milk, vanilla extract, and sea salt. This luscious, sticky mixture will coat the coconut and biscuits, turning the base from loose ingredients into a deliciously cohesive layer.

Step 3: Press the Mixture into the Pan

Line an 8×8 inch square pan with parchment paper for an easy release later. Transfer your coconut and biscuit combo, then press it down firmly and evenly. This step ensures a sturdy, compact base. Pop the pan in the fridge to set while you get the chocolate ready.

Step 4: Make the Chocolate Topping

Combine your milk chocolate chips and coconut oil in a microwave-safe bowl. Heat in short bursts of 20 seconds, stirring in between, until you have a silky smooth chocolate mixture. Coconut oil gives that chocolate a great sheen and helps it set with a satisfying snap.

Step 5: Top the Slice with Chocolate

Pour the melted chocolate over your chilled base and spread it evenly using a spatula. This final layer is what makes the slice so luxurious—gooey, creamy, and inviting.

Step 6: Chill and Set

Place the slice back in the fridge for at least 2 to 3 hours so the chocolate topping can harden and the slice firms up perfectly. Patience here rewards you with clean, beautiful slices and a delightful texture.

Step 7: Serve

Once your No-Bake Milk Chocolate Coconut Slice Recipe has set, cut it into neat squares or bars. Serve chilled for that perfect cool bite of chocolatey, coconutty goodness.

How to Serve No-Bake Milk Chocolate Coconut Slice Recipe

Garnishes

Elevate your slice by sprinkling toasted coconut flakes on top just before the chocolate sets for extra crunch and a toasty aroma. A dusting of cocoa powder or a few dollops of whipped cream also add a touch of elegance when serving.

Side Dishes

Pair your slice with fresh berries or a tangy passionfruit coulis to cut through the rich sweetness. A scoop of vanilla ice cream or creamy Greek yogurt complements the slice beautifully for an indulgent dessert experience.

Creative Ways to Present

Serve these slices on a wooden board with a scattering of tropical fruit wedges for a vibrant, inviting look. Wrapping individual slices in parchment paper tied with twine makes them perfect for gifting or party favors.

Make Ahead and Storage

Storing Leftovers

Keep any leftover No-Bake Milk Chocolate Coconut Slice Recipe in an airtight container in the refrigerator. Properly stored, they stay fresh and delicious for up to five days, making them a perfect make-ahead treat.

Freezing

You can freeze this slice for longer storage by wrapping it tightly in plastic wrap and then foil. When you want a sweet fix, thaw the slice overnight in the fridge to preserve texture and flavor.

Reheating

No reheating is necessary for this chilled dessert. Just remove from the fridge or freezer and let it come to natural serving temperature for a few minutes. The flavor and texture are best enjoyed cool.

FAQs

Can I use unsweetened coconut?

Absolutely! Using unsweetened coconut will produce a less sweet slice, which is great if you prefer a more balanced or naturally sweet treat. Adjust the sweetened condensed milk slightly if desired.

What if I don’t have digestive biscuits?

You can substitute plain or graham crackers crushed to similar texture. The key is to use a neutral, slightly sweet biscuit to maintain the slice’s flavor and crunch.

Is it possible to make this slice vegan?

Yes! Swap the sweetened condensed milk with a vegan alternative, use dairy-free butter, and select vegan-friendly chocolate chips. This keeps the slice delicious and friendly for all diets.

Can I substitute dark chocolate for milk chocolate?

Definitely! Dark chocolate will add a richer, slightly bitter note that contrasts beautifully with the coconut’s sweetness. Adjust the sugar in the base if you want to balance the flavors more.

How do I prevent the chocolate topping from melting when serving?

Serving the slice chilled keeps the chocolate firm. If your environment is warm, keep the slice refrigerated until just before serving to maintain that satisfying snap and avoid melty edges.

Final Thoughts

This No-Bake Milk Chocolate Coconut Slice Recipe is a little piece of heaven that’s so easy to put together, you’ll want to make it again and again. It’s a wonderful treat to brighten any day with minimal effort and maximum flavor. Trust me, once you try it, you’ll be sharing this delightful slice with your closest friends too!

No-Bake Milk Chocolate Coconut Slice Recipe

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3.9 from 50 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 12 servings 1x

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Description

This delightful No-Bake Milk Chocolate Coconut Slice combines a crunchy coconut and biscuit base with a smooth, creamy milk chocolate topping. Easy to prepare with no oven required, it’s a perfect sweet treat to enjoy chilled, offering a rich combination of textures and flavors.

Ingredients

Scale

Base Ingredients

2 cups shredded coconut (sweetened or unsweetened, depending on your preference)
1 1/2 cups digestive biscuits (or any plain biscuits), crushed

Binding Mixture

1/2 cup unsalted butter, melted
1/2 cup sweetened condensed milk
1 tsp vanilla extract
1/4 tsp sea salt

Topping

1 1/2 cups milk chocolate chips (or chopped milk chocolate)
2 tbsp coconut oil (for melting the chocolate)

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Instructions

Prepare the Biscuit and Coconut Base: In a large bowl, combine the shredded coconut and crushed biscuits. Mix thoroughly to ensure an even distribution of ingredients.
Make the Mixture: In a separate bowl, whisk together the melted butter, sweetened condensed milk, vanilla extract, and sea salt. Pour this wet mixture over the dry coconut and biscuit blend, stirring until the mixture is sticky and well coated.
Press the Mixture into the Pan: Line an 8×8 inch square pan with parchment paper. Transfer the combined mixture into the pan and press it down firmly using the back of a spoon or your fingers to create an even, compact base. Chill the base in the refrigerator while preparing the topping.
Make the Chocolate Topping: Place the milk chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Top the Slice with Chocolate: Pour the melted milk chocolate evenly over the set biscuit and coconut base, spreading gently with a spatula to cover the entire surface.
Chill and Set: Place the pan back into the refrigerator and chill for at least 2 to 3 hours or until the chocolate topping is firm and the slice is fully set.
Serve: Once the slice is chilled and firm, lift it from the pan using the parchment paper. Cut into squares or bars and serve chilled for the best flavor and texture experience.

Notes

For a less sweet version, opt for unsweetened shredded coconut.
Digestive biscuits can be substituted with graham crackers or any plain biscuits you prefer.
Be sure to firmly press the base mixture to ensure it holds together well once set.
The coconut oil helps give the chocolate topping a smooth texture and shinier finish.
Store leftovers in an airtight container in the refrigerator to keep the slice fresh for up to a week.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: Australian