If you’re on the lookout for a dreamy dessert that combines ease, flavor, and texture all in one, this No-Bake Chocolate Coconut Slice Recipe is absolutely going to steal your heart. Imagine crunchy biscuit pieces mingling with moist coconut, all cloaked in a silky smooth chocolate topping—it’s an irresistible treat that requires zero oven time and minimal fuss. Perfect for those moments when you want a luscious sweet fix without the hassle, this slice will quickly become your go-to whenever you crave something indulgent yet simple.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each component plays a crucial role in creating that perfect balance of texture, taste, and richness. Every ingredient is chosen not just for flavor but also for the magic it brings in binding, crunch, or creaminess.
- 200g digestive biscuits (or any plain biscuits): Crushed to add a crunchy, buttery base that holds everything together.
- 1 1/2 cups shredded coconut: Adds a chewy, tropical texture and a hint of sweetness that complements the chocolate perfectly.
- 1/2 cup unsalted butter, melted: Acts as the binding agent while imparting a creamy richness.
- 1/2 cup sweetened condensed milk: Brings sweetness and moisture, helping to meld the dry ingredients into a cohesive mixture.
- 1/2 cup cocoa powder: Gives the slice its deep, chocolaty flavor without overwhelming sweetness.
- 1 tsp vanilla extract: Enhances the overall flavor profile with a warm, fragrant note.
- 1/4 cup chopped nuts (optional): Adds an extra crunch and nutty flavor for those who like a bit of texture variation.
- 1/2 cup chocolate chips: For the glossy, luscious topping that seals in all the deliciousness below.
- 2 tbsp coconut oil: Helps melt the chocolate topping smoothly and gives a subtle coconut aroma.
How to Make No-Bake Chocolate Coconut Slice Recipe
Step 1: Prepare the Biscuit Base
Start by crushing those digestive biscuits into small pieces—think tiny chunks, not a powdery mess. Mixing in shredded coconut at this stage adds that lovely texture contrast you’ll adore. This base forms the foundation of the slice, giving it body and crunch.
Step 2: Make the Base Mixture
In a separate bowl, combine melted butter, sweetened condensed milk, cocoa powder, and vanilla extract. This luscious chocolate mixture will bind your biscuit and coconut blend together. Pour this over the biscuit-coconut mix and stir thoroughly until every bit is coated. If you’re adding chopped nuts, now’s the perfect moment to fold them in for that welcome surprise crunch.
Step 3: Press the Mixture into the Pan
Line an 8×8 inch square pan with parchment paper. Firmly press the biscuit mixture into the pan, making sure the layer is even and compact. This step is essential to help the slice hold its shape once set. Pop the pan in the fridge to chill while you make the topping.
Step 4: Prepare the Chocolate Topping
In a microwave-safe bowl, gently melt the chocolate chips alongside coconut oil. Heating in short intervals and stirring ensures a smooth, glossy finish without burning. This silky chocolate topping will add the perfect rich glaze to your slice.
Step 5: Top the Slice
Pour the melted chocolate evenly over your chilled biscuit base. Use a spatula to spread it out gently, making sure the entire surface is covered in a smooth layer. This final chocolate coat is what turns a simple treat into a divine dessert.
Step 6: Chill the Slice
Return the pan to the fridge and let it chill for at least 2 to 3 hours. This waiting time allows the chocolate to set firmly and the slice to become wonderfully sliceable. Patience here pays off with perfect texture and mouthfeel.
Step 7: Serve and Enjoy
Once the chocolate topping is solid, cut the slice into squares and get ready to indulge. Each bite offers a harmonious blend of crunchy, chewy, creamy, and chocolatey goodness that’s hard to resist.
How to Serve No-Bake Chocolate Coconut Slice Recipe
Garnishes
Sprinkle a little extra shredded coconut or some finely chopped nuts on top if you’re feeling fancy. A dusting of cocoa powder or a drizzle of melted white chocolate can also elevate the slice’s look and flavor for special occasions.
Side Dishes
This slice pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing contrast, serve alongside a small bowl of mixed berries—the tartness cuts through the richness beautifully.
Creative Ways to Present
Try serving these slices on decorative plates lined with banana leaves for a tropical vibe or arrange the pieces on a wooden platter alongside some toasted coconut flakes and chocolate shards for a stunning dessert board. You can also skew them with toothpicks for fun party bites!
Make Ahead and Storage
Storing Leftovers
Keep your no-bake chocolate coconut slice in an airtight container in the fridge, where it will stay fresh for up to one week. The chilled environment keeps the chocolate firm and flavors vibrant, so you’ll enjoy the same delightful texture with every bite.
Freezing
If you want to make these slices ahead of time or save leftovers longer, freezing is a terrific option. Wrap individual squares tightly in cling wrap and place them in a freezer-safe container. They’ll keep well for up to three months and thaw quickly at room temperature before serving.
Reheating
This dessert is best enjoyed chilled, so reheating isn’t necessary. If you prefer a softer texture, leave the frozen pieces out at room temperature for 15-20 minutes or until just softened to your liking—no microwave needed.
FAQs
Can I use gluten-free biscuits in this recipe?
Absolutely! Gluten-free plain biscuits work perfectly here and ensure the slice remains just as tasty while accommodating dietary needs.
Is it possible to make this slice vegan?
Yes, swap the sweetened condensed milk with a plant-based alternative and use dairy-free butter and chocolate chips. The coconut oil helps keep the topping silky smooth and vegan-friendly.
Can I add different nuts or seeds?
Feel free to experiment with your favorite nuts or seeds like almonds, walnuts, or sunflower seeds to add a personal twist and extra crunch.
How long does the slice need to chill for best results?
At least 2 to 3 hours is ideal to let the chocolate topping set firmly and the base become nicely compacted for clean-cut slices.
What’s the best way to cut clean slices?
Use a sharp knife warmed in hot water before slicing to get smooth, neat edges without chipping the chocolate top.
Final Thoughts
There’s something truly comforting about a dessert that’s as quick and fuss-free as this No-Bake Chocolate Coconut Slice Recipe, yet packed with incredible flavor and texture. Whether you’re serving it at a casual get-together or craving an indulgent afternoon treat, this recipe delivers every single time. Give it a try—you’re going to love how easy and delicious making your own chocolate coconut slice can be!
Print
No-Bake Chocolate Coconut Slice Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Description
This No-Bake Chocolate Coconut Slice is a deliciously rich and easy-to-make treat that combines crunchy digestive biscuits with sweet shredded coconut and a luscious chocolate topping. Perfect for a quick dessert or snack without the need for baking, this slice delivers a satisfying texture and intense chocolate flavor. Ideal for those who love no-fuss recipes with a tropical twist.
Ingredients
Base Ingredients
- 200g digestive biscuits (or any plain biscuits), crushed
- 1 1/2 cups shredded coconut (unsweetened or sweetened, depending on preference)
- 1/2 cup unsalted butter, melted
- 1/2 cup sweetened condensed milk
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 cup chopped nuts (optional, for extra crunch)
Chocolate Topping
- 1/2 cup chocolate chips
- 2 tbsp coconut oil
Instructions
- Prepare the Biscuit Base: In a large bowl, crush the digestive biscuits into small pieces but not into fine crumbs. Add the shredded coconut and stir well to combine the two for a textured base.
- Make the Base Mixture: In a separate bowl, mix the melted unsalted butter, sweetened condensed milk, cocoa powder, and vanilla extract thoroughly. Pour this chocolate mixture over the biscuit and coconut blend. If using, fold in the chopped nuts now to add extra crunch.
- Press the Mixture into the Pan: Line an 8×8 inch square pan with parchment paper and press the biscuit mixture firmly and evenly into the pan to create an even layer. Place the pan in the refrigerator to chill while preparing the topping.
- Prepare the Chocolate Topping: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between intervals until the mixture is melted completely and smooth.
- Top the Slice: Pour the melted chocolate topping over the chilled biscuit base, spreading it evenly with a spatula to cover all the surface for a smooth finish.
- Chill: Return the slice to the fridge and chill for at least 2 to 3 hours, or until the chocolate topping has set firmly and the slice is solid enough to cut.
- Serve: Once fully chilled and set, slice into squares and serve. Enjoy this indulgent, no-bake chocolate and coconut slice as a perfect sweet treat!
Notes
- Ensure biscuits are crushed into small pieces but not powder to maintain texture.
- Using shredded coconut can be pre-sweetened or unsweetened based on your taste preference.
- Chilling time is crucial to allow the slice to set properly for clean slicing.
- Optional chopped nuts add a delightful crunch but can be omitted for a nut-free version.
- Store leftovers in the refrigerator for up to 5 days to keep the slice fresh.
