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)
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
