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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. 
5 from 8 votes
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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

Equipment

  • Food processor or Thermomix
  • Microwave or Thermomix

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.

Video

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