Apricot Coconut Slice | No-Bake

Our classic Apricot Coconut Slice is completely no-bake and takes just a couple of minutes to prepare! An all-time favourite in lunch boxes or for afternoon tea. 

Pieces of apricot and coconut no-bake slice on a blue and white plate.

Recipes don’t get any quicker or easier than a no-bake slice… and this Apricot Coconut Slice is exactly that – quick, easy and so delicious. Just like our Chocolate Hedgehog Slice, Malteser Slice, Clinkers Slice and Peppermint Slice, this is sure to be a family favourite!!

A white plate of coconut slice with chunks of apricot.

What You Need To Make Apricot Coconut Slice

* Scroll to the recipe card below for quantities

  • plain sweet biscuits – (I use Arnott’s Marie biscuits but any plain sweet cookie will work fine)
  • dried apricots
  • butter
  • brown sugar
  • desiccated coconut
  • sweetened condensed milk
 

The ingredients for an apricot and coconut slice.

How To Make Apricot Coconut Slice | 3 Step Recipe

Step 1 – Melt the butter and brown sugar

Butter and brown sugar in a white bowl.

Melted butter and brown sugar in a white bowl.

Step 2 – Add the crushed biscuits, chopped apricots, coconut and sweetened condensed milk and mix

Dried apricot, coconut and sweetened condensed milk in a mixing bowl.

A mixing bowl filled with crushed biscuits, sweetened consdensed milk and dried apricots.

Step 3 – Press into tin and sprinkle with coconut

Coconut being sprinkled over an apricot slice in a baking tin.

Storing The Slice

This slice should be stored in an airtight container in the fridge for up to 5 days. Alternatively, it can be frozen for up to 3 months. 

Pieces of apricot slice topped with coconut.

Tips For Making Apricot Coconut Slice

  • You can use a food processor, Thermomix or rolling pin to crush the biscuits (cookies). 
  • Any brand of dried apricots are suitable for this recipe.
  • Chop the apricots quite finely as this makes it easier to cut the slice.
  • Line the baking tin with baking paper to make it easy to remove the slice.
  • Press the mixture firmly into the baking tin and smooth down with a spoon.
  • Allow to set in the fridge for at least 4 hours before cutting into slices.

A half-eaten piece of coconut apricot slice.

More Apricot Recipes

Dried apricots are perfect for baking! Here’s a few more of our most popular apricot recipes:

 

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Our classic Apricot Coconut Slice is completely no-bake and takes just a couple of minutes to prepare! An all-time favourite in lunch boxes or for afternoon tea.

Apricot Coconut Slice | No-Bake

Our classic Apricot Coconut Slice is completely no-bake and takes just a couple of minutes to prepare! An all-time favourite in lunch boxes or for afternoon tea. 
4.67 from 6 votes
Print Pin Rate
Course: sweet
Cuisine: Slices
Keyword: Apricot Coconut Slice
Prep Time: 5 minutes
Chilling time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 16 serves
Calories: 236kcal

Ingredients

  • 200 g plain sweet biscuits see notes
  • 250 g dried apricots chopped
  • 125 g butter
  • 80 g brown sugar
  • 50 g desiccated coconut
  • 200 g sweetened condensed milk approx 1/2 can
  • extra coconut for sprinkling

Instructions

Conventional Method

  • Grease and line a rectangular slice tray with baking paper (approximately 18X28cm).
  • Finely crush the biscuits in a food processor (or using a rolling pin) and set aside.
  • Roughly chop the apricots and set aside.
  • Melt the butter and brown sugar in the microwave on 50% power for 1-2 minutes. Stir.
  • Add the crushed biscuits, chopped apricots, coconut and condensed milk to the melted butter/sugar and stir until well combined.
  • Spoon into the prepared tray and press down firmly with a spoon.
  • Sprinkle with extra coconut and place into the fridge for 4 hours.
  • Remove from the fridge and cut into slices.
  • Store in an airtight container in the fridge for up to 5 days.

Thermomix Method

  • Grease and line a rectangular slice tray with baking paper (approximately 18X28cm).
  • Place the biscuits into the TM bowl and finely crush by holding down Turbo for 10-15 seconds. Set the biscuits aside in a separate bowl.
  • Place the apricots into the TM bowl and chop on Turbo for 10 seconds.
  • Add the apricots to the biscuits and set aside.Melt the butter and brown sugar in the TM bowl on 100 degrees, 2 minutes, Speed 3.
  • Add the crushed biscuits, chopped apricots, coconut and condensed milk to the bowl and mix together on Reverse Speed 4 for 15-20 seconds (using the spatula to help mix).
  • Spoon into the prepared tray and press down firmly with a spoon.
  • Sprinkle with extra coconut and place into the fridge for 4 hours.
  • Remove from the fridge and cut into slices. Store in an airtight container in the fridge for up to 5 days.

Notes

RECIPE NOTES & TIPS
Plain sweet biscuits - (I use Arnott’s Marie biscuits but any plain sweet cookie will work fine).
You can use a food processor, Thermomix or rolling pin to crush the biscuits (cookies). 
Any brand of dried apricots are suitable for this recipe.
Chop the apricots quite finely as this makes it easier to cut the slice.
Line the baking tin with baking paper to make it easy to remove the slice.
Press the mixture firmly into the baking tin and smooth down with a spoon.
Allow to set in the fridge for at least 4 hours before cutting into slices.
Store in an airtight container in the fridge for up to 5 days. Alternatively, it can be frozen for up to 3 months. 

Nutrition

Calories: 236kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 141mg | Potassium: 264mg | Fiber: 2g | Sugar: 22g | Vitamin A: 800IU | Vitamin C: 0.5mg | Calcium: 55mg | Iron: 0.9mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

15 thoughts on “Apricot Coconut Slice | No-Bake”

  1. Julie says:

    I have just made this And was super easy, but it seems to be quite dark (a lot darker than your picture) – any ideas?? Thank you

    1. Julie says:

      Ha! Not to worry. Have let it set and cut it and it looks fine. Thanks!

    2. Lucy says:

      Hi Julie, it could be the type of apricots used! Or even just the lighting of the photos!

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