Description
This No-Bake Milk Chocolate Coconut Slice is a deliciously easy dessert combining a crunchy biscuit and coconut base with a smooth, creamy milk chocolate topping. With just a few simple ingredients and no oven needed, it’s perfect for a quick treat or a sweet addition to your dessert tray. The combination of shredded coconut and digestive biscuits creates a satisfying texture that’s perfectly complemented by the rich chocolate layer.
Ingredients
Scale
Base
- 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
Chocolate 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 them thoroughly to evenly distribute both ingredients.
- Make the Mixture: In a separate bowl, whisk together the melted butter, sweetened condensed milk, vanilla extract, and sea salt until well combined. Pour this wet mixture over the dry coconut and biscuit mix and stir until everything is evenly coated and sticky.
- Press the Mixture into the Pan: Line an 8×8 inch square pan with parchment paper. Transfer the combined mixture into the pan and use the back of a spoon or your hands to press it down firmly and evenly, creating a compact base. Place the pan in the refrigerator to chill and set while you prepare the chocolate topping.
- Make the Chocolate Topping: In a small microwave-safe bowl, combine the milk chocolate chips and coconut oil. Microwave in 20-second intervals, stirring each time, until the chocolate is fully melted and smooth.
- Top the Slice with Chocolate: Pour the melted milk chocolate over the chilled coconut and biscuit base. Use a spatula to spread the chocolate evenly across the surface for a smooth topping.
- Chill and Set: Return the pan to the refrigerator and let it chill for at least 2 to 3 hours, or until the chocolate hardens and the slice is fully set.
- Serve: Once chilled, remove from the pan using the parchment paper edges. Cut the dessert into squares or bars and enjoy the creamy chocolate and coconut flavors.
Notes
- You can use either sweetened or unsweetened shredded coconut depending on your sweetness preference.
- Digestive biscuits can be substituted with any plain, slightly sweet biscuits or graham crackers.
- For a dairy-free version, consider using vegan butter, coconut condensed milk alternatives, and dairy-free chocolate.
- To melt chocolate smoothly, avoid overheating; stir frequently in short bursts to prevent burning.
- Store the slice in an airtight container in the fridge for up to 5 days.
- Allow the slice to come to room temperature for a few minutes before serving for softer chocolate texture.
