No-Bake Coconut Slice

This easy No-Bake Coconut Slice has a crunchy coconut biscuit base with a sweet, creamy milk chocolate top. It’s delicious, quick, and easy – no need to heat the oven!

Pieces of a no-bake slice with a cookie crumb base, a chocolate topping and coconut sprinkled over the top.

Like my Apricot Coconut Slice, Chocolate Crunchie Slice, and Cookie & Cream Slice, this coconut slice requires no baking. That’s right – no oven needed to make this sweet treat.

This rich, decadent no bake coconut slice is made easily with a biscuit (cookie crumb) base and delicious milk chocolate topping.

Even better, this coconut and chocolate slice recipe only takes about 10 minutes to prepare – leaving you more time for eating!

A close up of a cookie crumb slice with a chocolate topping and sprinkled with desiccated coconut.

Why You’re Going To Love This Recipe

  1. No Bake – This easy recipe doesn’t require an oven, so it’s perfect for whipping up when you just don’t feel like baking!
  2. 10 Minutes To Make – This no bake coconut slice only takes about 10 minutes to put together and then just sets in the fridge.
  3. So Easy – All you need to make this simple yet delicious slice is a handful of easy ingredients (mostly pantry staples!)
Pieces of a chocolate topped slice next to a teacup and silver teaspoons

What You Need

  • butternut snap biscuits – also known as cookies. Butternut snap biscuits are a crunchy oat cookie. If you’re not familiar with these biscuits, you can use a regular digestive or, in the States, Nilla Wafers.
  • desiccated coconut – finely ground coconut. You can make your own with shredded coconut if you are unable to locate desiccated in the store.
  • butter – you can use either salted or unsalted butter for this recipe.
  • sweetened condensed milk – I recommend using full fat (not skim) sweetened condensed milk.
  • vanilla extract – or vanilla essence.
  • milk chocolate – such as milk cooking chocolate or chocolate melts.
  • coconut oil – this is optional but helps to avoid the chocolate from cracking when cut into pieces.
A close up of two pieces of coconut slice topped with a chocolate icing, stacked one on top of the other

How To Make Coconut Slice Without Baking

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 – Mix The Biscuit Base

Crush the biscuits until they are similar to breadcrumbs. Place them in a bowl, then add the coconut and set the mixture to the side.

In a separate bowl, melt the butter in the microwave, then stir in the sweetened condensed milk and vanilla.

Pour the butter mixture to the biscuit crumbs and mix until it looks a little like wet sand.

Turn the biscuit mixture into a slice tin and press down firmly.

Step 2 – Make The Chocolate Topping

Melt the coconut oil and chocolate together in the microwave. Pour the melted chocolate over the biscuit base and sprinkle with extra coconut.

Place the slice in the fridge to set.

A pile of pieces of slice, topped with chocolate icing and sprinkled with coconut.

Recipe Tips & FAQ

What kind of store-bought biscuits can I use?

You can use any biscuit brand for this recipe, in particular ones with a vanilla or “plain” flavor. Some brands would be Arnott’s Butternut Snap, McVities Digestive, Nilla Wafers, or Pepperidge Farms Chessman.

How do I store my no bake coconut slice?

Your slice will store in the fridge or at room temperature in an airtight container for up to one week, or wrap it tightly (see this post for some tips) and freeze for up to 3 months.

What variations can I make with this coconut slice?

You can add a different flavour to your slice by using different biscuits, like lemon-flavoured ones or even gingersnaps.

A half-eaten piece of coconut slice with cookie crumb base and a chocolate topping.

More No-Bake Slice Recipes

If you love no-bake slices as much as I do, then please browse through my collection of over 30 delicious recipes!

From cheesecake slices to chocolate bar slices, fruity slices to rocky road and more!

A collage of various slices on the cover of an Easy No Bake Slices recipe book

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A completely no-bake Coconut Chocolate Slice with a crunchy coconut biscuit base and a crispy milk chocolate top. Delicious, quick and easy!

No-Bake Coconut Slice

A completely no-bake Coconut Chocolate Slice with a crunchy coconut biscuit base and a creamy milk chocolate top. Delicious, quick and easy!
5 from 12 votes
Print Pin Rate
Course: bars and slices
Cuisine: western
Keyword: Coconut Chocolate Slice
Prep Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 25 pieces
Calories: 186kcal

Ingredients

  • 250 g butternut snap biscuits see notes
  • 1/2 cup (50g) desiccated coconut
  • 80 g butter
  • 1/2 cup (150g) sweetened condensed milk
  • 1 tsp vanilla extract
  • 300 g milk chocolate
  • 1 tbs coconut oil
  • extra desiccated coconut for sprinkling (optional)

Instructions

Conventional Method

  • Crush the biscuits in a food processor until they resemble breadcrumbs.
  • Place biscuits in a medium-large bowl, add the coconut and set aside.
  • In a heat-proof bowl, melt the butter in the microwave and then add the sweetened condensed milk and vanilla extract and stir. 
  • Add the butter mixture to the biscuit crumbs and then mix until it resembles wet sand.
  • Place the mixture into the prepared slice tin and push down firmly with the back of a spoon. Place into the fridge.
  • Meanwhile, melt the coconut oil and chocolate together in the microwave in a microwave-safe bowl on 50% power, 2-3 minutes (stirring every 30 seconds) or until melted. 
  • Once melted, pour over the slice and sprinkle with extra coconut (if desired). 
  • Place back into the fridge to set. 

Thermomix Method

  • Place the butter, sweetened condensed milk and vanilla extract into the Thermomix bowl and melt for 2-3 minutes, 80 degrees, Speed 2 (or until melted). 
  • Add the biscuits and coconut and mix for 5 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 5 seconds or until combined. 
  • Place the mixture into the prepared slice tin and push down firmly with the back of a spoon. Place into the fridge.
  • In a clean and dry Thermomix bowl, melt the milk chocolate and coconut oil for 2-3 minutes, 60 degrees, Speed 2, or until melted. 
  • Once melted, pour over the slice and sprinkle with extra coconut (if desired). Place back into the fridge to set. 

Notes

Types of biscuits: You can use any biscuit brand for this recipe, in particular ones with a vanilla or “plain” flavor. Some brands would be Arnott’s Butternut Snap, McVities Digestive, Nilla Wafers, or Pepperidge Farms Chessman.
Storage and freezing: Your slice will store in the fridge or at room temperature in an airtight container up to one week, or wrap it tightly (see this post for some tips) and freeze for up to 3 months.
Variations: You can add a different flavor to your slice by using different biscuits, like lemon-flavoured ones or even gingersnaps.

Nutrition

Calories: 186kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 10mg | Sodium: 85mg | Potassium: 88mg | Fiber: 2g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.8mg
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15 Comments
  1. Leanne Wilkes says:

    5 stars
    Just made this and it was delicious. We only had milk arrowroot biscuits and couldn’t go to get butternut snaps (Coronovirus self-isolation) but I still wanted to capture some of the taste that they would give. I toasted 50g oats then blitzed them with 200g milk arrowroots. I then added half a tablespoon of golden syrup to the butter and milk. It was delicious. I think toasting part of the coconut would have also been a good move.

    1. Lucy says:

      Oh perfect!!!! Well done!!!

  2. Themia Sarris says:

    What size slice tin do you use for this?

    1. Lucy says:

      Generally an 18 X 28cm tin but I sometimes use a 20cm X 20cm – wither is fine!

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