If you love easy, satisfying treats that combine rich flavors with delightful textures, then this No-Bake Milk Chocolate Coconut Slice Recipe is going to become your new go-to dessert. Imagine the tropical sweetness of shredded coconut mingling effortlessly with crunchy biscuit crumbs, all bound together by luscious condensed milk and butter, then topped with a silky layer of creamy milk chocolate. This slice is a true crowd-pleaser that requires no oven time and minimal effort, making it perfect for both beginners and seasoned dessert fans looking for a fuss-free indulgence.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in building that perfect balance of texture and flavor that makes this slice so addictive. From the crispness of the digestive biscuits to the creamy sweetness of condensed milk, every element enhances this no-bake wonder.
- 2 cups shredded coconut (sweetened or unsweetened): Adds that irresistible tropical flavor and chewy texture.
- 1 1/2 cups digestive biscuits, crushed: Provides a crunchy, buttery base that holds the slice together.
- 1/2 cup unsalted butter, melted: Binds the dry ingredients and adds richness.
- 1/2 cup sweetened condensed milk: Sweetens the base and creates a sticky, luscious consistency.
- 1 tsp vanilla extract: Elevates the flavor with a warm, aromatic touch.
- 1/4 tsp sea salt: Balances the sweetness and enhances the overall taste.
- 1 1/2 cups milk chocolate chips or chopped milk chocolate: Delivers the luscious, creamy chocolate topping.
- 2 tbsp coconut oil: Helps achieve a smooth, glossy chocolate finish when melted together.
How to Make No-Bake Milk Chocolate Coconut Slice Recipe
Step 1: Prepare the Biscuit and Coconut Base
Start by combining the shredded coconut and crushed digestive biscuits in a large mixing bowl. Getting this mix right is essential because it forms the flavorful, textured foundation of your slice. Make sure to mix well so the biscuits and coconut are evenly distributed.
Step 2: Make the Mixture
In a separate bowl, whisk together melted butter, sweetened condensed milk, vanilla extract, and sea salt. This creamy mixture binds the dry ingredients together while providing rich sweetness. Pour it over your coconut and biscuit blend, then stir until every bit is coated and the mix feels sticky but cohesive.
Step 3: Press the Mixture into the Pan
Line an 8×8 inch square pan with parchment paper to prevent sticking. Transfer your sticky mixture into the pan and press down firmly using the back of a spoon or your hands. This step ensures a compact, even base that will hold its shape once chilled. Pop it into the refrigerator to start setting while you move onto the chocolate topping.
Step 4: Make the Chocolate Topping
Combine milk chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring in between until the chocolate is smooth and glossy. The coconut oil is the secret weapon here, producing a velvety finish that spreads effortlessly on your base layer.
Step 5: Top the Slice with Chocolate
Carefully pour the melted chocolate over the chilled coconut biscuit base. Use a spatula to smooth it into an even layer, covering every nook and cranny. This luscious chocolate cap adds that perfect, indulgent touch to the slice.
Step 6: Chill and Set
Return the pan to the fridge for at least 2 to 3 hours. This chilling time allows the chocolate topping to firm up and the base to fully set, resulting in clean slices that hold their shape when cut.
Step 7: Serve
Once chilled through, lift the slice from the pan with the parchment paper, place on a cutting board, and slice into squares or bars. This No-Bake Milk Chocolate Coconut Slice Recipe is now ready to enjoy—each bite rewarding you with a dreamy blend of creamy chocolate and chewy coconut goodness.
How to Serve No-Bake Milk Chocolate Coconut Slice Recipe
Garnishes
While this slice is delicious as is, adding some garnish can bring extra flair. Try sprinkling toasted coconut flakes on top of the chocolate before it sets or dusting a little cocoa powder for a refined look. For an elegant touch, a few maldon sea salt flakes can contrast beautifully with the sweetness.
Side Dishes
This slice pairs wonderfully with a cup of fresh coffee or a creamy latte, balancing the rich sweetness perfectly. For a fruity twist, serve it alongside fresh berries or a tangy citrus salad, which cuts through the slice’s richness and refreshes your palate.
Creative Ways to Present
Elevate your presentation by arranging the slices on a rustic wooden board or an elegant glass platter for gatherings. For a whimsical touch, stack smaller slices into a mini tower or wrap individual bars in parchment with a ribbon—ideal for gifting or potluck treats.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. This will maintain the chocolate topping’s firmness and the base’s texture. Properly stored, these slices will stay fresh and delicious for up to a week, perfect for a midweek snack or unexpected guests.
Freezing
If you want to prepare the No-Bake Milk Chocolate Coconut Slice Recipe ahead of time, freezing is your friend. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. When you’re ready, simply thaw in the fridge overnight before serving.
Reheating
Since this is a no-bake, chilled dessert, reheating isn’t necessary and might melt your chocolate topping. Instead, if the slice becomes too firm from refrigeration or freezing, let it sit at room temperature for 10-15 minutes before slicing and enjoying to reach the perfect consistency.
FAQs
Can I use shredded unsweetened coconut instead of sweetened?
Absolutely! Using unsweetened shredded coconut will reduce the overall sweetness, so you might want to adjust the sweetness elsewhere or simply enjoy a less sugary slice. Both options work beautifully with this recipe.
What can I substitute for digestive biscuits?
Feel free to experiment with plain crackers, graham crackers, or even crushed tea biscuits as a substitute. Just ensure they are not flavored or too sweet, so they complement the other ingredients without overpowering the slice.
Is coconut oil necessary for the chocolate topping?
While coconut oil helps achieve a smooth, glossy finish, you can melt the chocolate on its own if needed. The slice may be slightly less shiny, but it will still taste delicious and set firmly.
How do I cut the slice without cracking the chocolate?
Use a sharp knife warmed under hot water and wiped dry before slicing. This technique helps the knife glide smoothly through the chocolate topping, giving you clean, neat slices every time.
Can this recipe be made vegan?
With a few tweaks, yes! Swap out the sweetened condensed milk for a sweetened condensed coconut milk alternative and use dairy-free chocolate chips and vegan biscuits. The texture and flavor will be wonderfully similar but entirely plant-based.
Final Thoughts
This No-Bake Milk Chocolate Coconut Slice Recipe is a delightful little slice of heaven that’s as simple as it is scrumptious. Whether you’re feeding a crowd or treating yourself, it’s a dessert that delivers big on flavor without the fuss. I encourage you to give it a try and discover just how easy it is to impress with such a luscious, creamy, and crunchy combo. Once you taste it, you’ll understand why it quickly becomes a favorite in any dessert lineup!
Print
No-Bake Milk Chocolate Coconut Slice Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12-16 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
- Diet: Vegetarian
Description
This No-Bake Milk Chocolate Coconut Slice is a delightful and easy-to-make dessert combining a crunchy biscuit and coconut base with a smooth, creamy milk chocolate topping. Perfect for satisfying your sweet tooth without turning on the oven, it’s a quick treat that requires only simple ingredients, minimal prep time, and refrigeration to set.
Ingredients
Base Ingredients
- 2 cups shredded coconut (sweetened or unsweetened, depending on your preference)
- 1 1/2 cups digestive biscuits (or any plain biscuits), crushed
Wet 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 well to ensure an even distribution of ingredients.
- Make the Mixture – In a separate bowl, mix melted unsalted butter, sweetened condensed milk, vanilla extract, and sea salt until fully incorporated. Pour this liquid mixture over the dry coconut and biscuit mixture, stirring until every piece is coated and the mixture becomes sticky.
- Press the Mixture into the Pan – Line an 8×8 inch square pan with parchment paper. Transfer the sticky coconut and biscuit mixture into the pan and press down firmly and evenly using the back of a spoon or spatula to create a compact base. Refrigerate the pan briefly to allow the base to set while preparing the chocolate topping.
- Make the Chocolate Topping – In a microwave-safe bowl, combine milk chocolate chips and coconut oil. Microwave in 20-second intervals, stirring well between each, until the chocolate is fully melted and smooth.
- Top the Slice with Chocolate – Pour the melted milk chocolate over the set coconut base, spreading it evenly with a spatula to cover the entire surface.
- Chill and Set – Place the pan in the refrigerator for at least 2-3 hours, or until the chocolate topping is firm and the slice has completely set.
- Serve – Once chilled, lift the slice out using the parchment paper, cut into 12 to 16 squares depending on desired size, and enjoy the rich and creamy chocolate coconut combination.
Notes
- Use sweetened or unsweetened shredded coconut based on your sweetness preference; adjust condensed milk if using unsweetened.
- Digestive biscuits can be substituted with graham crackers or other plain biscuits.
- Press the base mixture firmly to ensure slices hold together well.
- For smoother melting, stir the chocolate frequently during microwaving to prevent burning.
- Store leftover slices in an airtight container in the fridge for up to 5 days.
- Can also be frozen for longer storage; thaw in the fridge before serving.
