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
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
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.
