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    Home » Recipes » Bars Brownies & Slices » Apricot Coconut Slice | No-Bake

    Apricot Coconut Slice | No-Bake

    Published: Mar 9, 2020 by Lucy · This post may contain affiliate links · 25 Comments

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

    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:

    • Apricot Oat Slice
    • Apricot, Coconut & Chia Balls
    • Apricot, Macadamia & White Chocolate Oat Cookies
    • White Chocolate, Apricot & Coconut Balls

     

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    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. 
    5 from 40 votes
    Print Pin Rate
    Course: sweet
    Cuisine: Slices
    Prep Time: 5 minutes minutes
    Chilling time: 4 hours hours
    Total Time: 4 hours hours 5 minutes minutes
    Servings: 16 serves
    Calories: 236kcal
    Author: Lucy - Bake Play Smile

    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 ½ can
    • extra coconut for sprinkling
    Prevent your screen from going dark

    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!

     

    « Super Easy Cooked Playdough Recipe | Thermomix and Conventional Methods
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    Reader Interactions

    Comments

    1. Fiona Marie Hughes

      February 28, 2023 at 8:47 am

      I made this recipe and added slightly toasted sunflower seeds and pumkin seeds and some dried mango as I didnt have enough dried apricots. Delicious and a little less sweet than can be. My partner is very supportive of me making it again. Thank you. Fiona

      Reply
      • Lucy

        March 01, 2023 at 7:31 am

        That's great!

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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