Hands-down the easiest and most delicious no-bake Coconut & Lime Slice you will ever make. This simple slice takes just 15 minutes to prepare and is made from crushed cookies, butter, sweetened condensed milk, coconut & lime juice, topped with a creamy, tangy lime frosting!
Anyone who knows me, knows that I LOVE citrus... especially in a dessert!!
Recipes like my Key Lime Pie, Lemon Meringue Pie, and my Gluten Free Flourless Orange Cake are all delicious citrus desserts that the whole family will love!!
There's no doubt that if you are like me and love citrus, then Coconut & Lime Slice is just what you are looking for. It tastes just like summer!
Why You're Going To Love This Recipe
- Super simple - this coconut & lime slice uses basic ingredients and takes just 15 minutes to prepare. A great recipe for beginner bakers and young cooks!
- No-bake - there's no need to turn on the oven with this delicious slice. It's completely no-bake - simply mix and chill.
- Freezer friendly - this slice freezes perfectly so make it ahead of time and just grab out what you need! This is a fantastic option for filling lunchboxes on busy morning.
- Perfect for a bake sale - being an absolute classic, this slice is always popular at bake sales and school fetes.
- A reader's favourite - "Love, Love, Love this slice. My family can't get enough of it!" "Looooove this, amazing!"
What You Need
You need just a few basic ingredients to make this delicious Coconut & Lime Slice!!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Base
- plain sweet biscuits (cookies) - I like to use Arnotts Marie Biscuits for this recipe, but any plain sweet biscuit will work well. Graham Crackers are a popular plain cookie in the US
- desiccated coconut - use finely dried desiccated coconut
- butter - you can use either salted or unsalted butter in this recipe
- sweetened condensed milk - it's important to use full fat sweetened condensed milk in this slice as the skim version will not set as firmly
- lime juice - you can use either fresh or bottled lime juice in this recipe, however I prefer freshly squeezed lime if you have it on hand
- lime zest - finely grate the green skin from the fresh limes.
For The Icing
- icing sugar - you can use either pure icing sugar or icing sugar mixture in this recipe. Personally, I prefer pure icing sugar as it sets firmer which is better for lunch boxes
- butter - use salted or unsalted butter for this recipe
- lime juice - use freshly squeezed limes or bottled lime juice
- desiccated coconut - for sprinkling on top.
Step By Step Instructions
Just 15 minutes prep time and a few simple steps is all that's needed to make this delicious Coconut & Lime Slice!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Crush The Biscuits
Use a food processor, Thermomix or a rolling pin to crush the biscuits into fine crumbs.
Step 2 - Mix
Add lime zest and coconut and mix to combine.
Step 3 - Add Wet Ingredients
Add melted butter, sweetened condensed milk and lime juice.
Step 4 - Mix
Mix the wet and dry ingredients until well combined.
Step 5 - Press Into Tin
Press the mixture firmly into the slice tin and place in the fridge.
Step 6 - Make Icing
Place all the icing ingredients in a bowl and mix until well combined.
TIP: If the mixture is too soft, add a little extra icing sugar and mix. If it's too firm to spread, add a small amount of extra lime juice.
Step 7 - Spread Icing
Spread the icing evenly over the slice, sprinkle with extra desiccated coconut and place in the fridge until set.
FAQ's and Tips
Yes, you can!! Click here for the lemon version of this slice.
Just add a little more lime juice until it is a spreadable consistency.
No, you will need to use the full fat version for this recipe as skim sweetened condensed milk just doesn't set the slice firm enough.
You can use any plain, sweet biscuit for this recipe such as Graham crackers in the US, or plain digestive biscuits.
Pure icing sugar is just sugar processed so finely that it is almost a powder consistency. It is the preferred icing sugar for this recipe, as it sets harder than icing mixture.
Icing mixture, also known as soft icing sugar, is a combination of icing sugar and a small amount of cornflour. This makes the icing sugar easier to mix with less lumps but is softer upon setting.
Store in an airtight container in the fridge for up to 1 week.
Freeze the slice in an airtight container for up to two months. Bring to room temperature before serving.
Related Recipes
If you love this no-bake Coconut & Lime Slice, then why not try one of my other delicious no-bake slices!
Oreo Cheesecake Slice - this slice is filled with sweet cookies and cream biscuits, white chocolate, and is oh so simple to make!
Crunchie Slice - everyone's favourite no-bake Chocolate Crunchie Slice takes just 10 minutes to make and tastes AMAZING!
Coconut Slice - this easy no-bake Coconut Slice has a crunchy coconut biscuit base with a sweet and creamy milk chocolate topping.
Snickers Slice - the BEST no-bake Snickers Slice you'll ever eat... think peanut, caramel, chocolatey-goodness, all in one super yummy slice!
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Coconut & Lime Slice
Ingredients
- 250 g plain sweet biscuits like Arnott's Marie biscuits, see notes
- 90 g (1 cup) desiccated coconut
- grated zest from 3 limes
- 80 g butter melted
- 250 g (¾ cup) sweetened condensed milk
- 90 ml (6 tbs) lime juice approx 3 limes
For the lime frosting:
- 360 g (3 cups) icing sugar see notes
- 90 g butter room temperature
- 75 ml (5 tbs) lime juice approx 2-3 limes
- 30 g (3 tbs) desiccated coconut
Instructions
Conventional Method
- Grease and line a 22cm x 32cm rectangular slice tin with baking paper.
- Crush biscuits and place into a bowl. Add coconut and grated lime zest. Mix to combine.
- Add melted butter, condensed milk and lime juice to the biscuit mixture. Mix thoroughly until well combined.
- Press into the prepared tin. Place into the fridge.
- In a bowl, whisk the icing sugar, butter and lime juice in a bowl until creamy and 'frosting-like' - if the frosting is too thick to spread, add a little more lime juice.
- Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to set completely (a minimum of 2 hours chilling time is required).
- Cut into slices.
Thermomix Method
- Grease and line a 22cm x 32cm rectangular slice tin with baking paper.
- Cut the lime rind off with a sharp knife. Place the lime rind into the Thermomix bowl and chop finely for 50 seconds, Speed 8 or until it has a finely grated feel (you will need to scrape down the sides of the bowl a few times).
- Add the biscuits and crush for 10 seconds, Speed 7, or until the biscuits resemble fine crumbs. Set the biscuits and lime zest aside.
- Place the butter into the Thermomix bowl and melt for 2 minutes, 60 degrees, Speed 3 (you may need to scrape the sides of the bowl down with a spatula after 1 minute).
- Add the sweetened condensed milk and lime juice. Mix for 5 seconds, Speed 3 or until well combined.
- Add the dry biscuit mixture and the coconut to the Thermomix bowl. Mix all ingredients together for 5 seconds, Speed 4. Scrape down the sides with a spatula and mix again for 10 seconds, Speed 4.
- Firmly press the mixture into the prepared tin and place into the fridge.
- Place the icing sugar, butter and lime juice into the Thermomix bowl and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl with a spatula. Mix for a further 30 seconds, Speed 4.
- Spread the frosting over the slice, sprinkle with the extra coconut and place back into the fridge to set completely (a minimum of 2 hours chilling time is required).
- Cut into slices.
Notes
- Butter - you can use either salted or unsalted butter in this recipe.
- Sweetened condensed milk - it's important to use full fat sweetened condensed milk in this slice as the skim version will not set as firmly.
- Plain sweet biscuits (cookies) - I like to use Arnotts Marie Biscuits for this recipe but any plain sweet biscuit will work well (such as digestives or Graham crackers).
- Desiccated coconut - use fine dried desiccated coconut in this recipe.
- Lime juice - you can use either fresh or bottled lime juice in this recipe but I prefer freshly squeezed lime juice if available.
- Lime zest - finely grate the green skin from fresh limes.
- Icing sugar - you can use either pure icing sugar or icing sugar mixture in this recipe. Personally, I prefer pure icing sugar as it sets firmer which is better for lunch boxes.
- Lemon variation - Click on this link for my lemon coconut slice version.
- Icing - if the icing mixture is too soft, add a little extra icing sugar and mix. If it's too firm to spread, add a small amount of extra lime juice.
- Storing - store in an airtight container in the fridge for up to 1 week.
- Freezing - freeze the slice in an airtight container for up to two months. Bring to room temperature before serving.
Mel says
Yum! I only had half the required plain biscuits so used biscoff biscuits to make up the rest and found that the light spiced ginger flavor worked really well with the coconut and lime flavor.
Imelda says
I followed the recipe exactly and found that the base was quite sticky and difficult to spread. I think I will try it again with 1-2limes instead
However once it was set,it was seriously delicious. The lime icing set hard within the 2 hours but keeping it in the fridge uncut overnight was great. Got clean cuts.
I am going to try same recipe with orange.. perhaps half an orange may be enough.
I tried the lemon recipe and it was perfect as it was. Tried it also in Patty pans. A real winner.
Donna Spurr says
This recipe is absolutely delicious and so quick and easy to make. I will definitely be making it again!!
Thank you
Lucy says
Thank you so much Donna!
Emma says
Amazing! So easy to make and tastes delicious!
Lucy says
Thank you so much!