Lemon Coconut Slice (No-Bake)

Easy lemon coconut slice, no baking required! Made with crushed biscuits, sweetened condensed milk, fresh lemons and chewy coconut and topped with a layer of creamy lemon icing, it makes the perfect sweet treat when you don’t want to turn on the oven.

Why you’ll love this recipe

• Quick and easy – no mixers required, no need to turn on the oven. It sets in the fridge and needs only 10 minutes of prep time.
• Only 6 ingredients – only a handful of simple pantry staples, fresh lemons and sweet biscuits are required!
• Freezer friendly – this slice freezes beautifully, so you can keep it for unexpected guests, a last-minute dessert or when you need a sweet treat, ASAP!
• Suitable for any occasion – just like these no-bake jelly slice, Mars bar slice or Weetbix slices, it is perfect for parties, afternoon tea or a tasty lunchbox treat.
• Packed full of lemon flavour – there’s lemon in the biscuit base and extra added to the creamy icing. The perfect balance of tart and sweet. No wonder it’s one of Australia’s most popular slices!
• Got some excess lemons on your tree? This is a great way to use them up!

Ingredients you will need

** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

• Plain sweet biscuits – crushed to a fine crumb, they form the base layer of the slice. In Australia, use any plain, sweet tea biscuit Arnott’s Marie or Arrowroot biscuits. You could also swap for Nice, Scotch Finger or Digestives. In the US, Graham Crackers are a popular choice.

• Sweetened condensed milk – is cow’s milk that is sweetened with sugar and heated to remove some of the water content. The result is a thick and sweet concentrated milk product that is commonly used in desserts and no-bake slices. Condensed milk binds the biscuit base together and sweetens the slice. Use full-fat, sweetened condensed milk because it will set firmer than light or skim condensed milk. Do not use evaporated milk.

• Butter – binds the slice and adds richness. Use regular, unsalted butter rather than margarine or butter substitutes, for best results.

• Desiccated coconut – gives the biscuit base a chewy texture and distinctive flavour. Use fine, desiccated coconut rather than shredded coconut. Shredded coconut is too coarse and won’t blend into the mixture as nicely, which can cause the base to crumble and fall apart.

• Lemons – fresh lemons are best, as both the zest and juice are used in the biscuit base and the lemon icing. While I recommend using fresh lemons, bottled juice can be used if this is all you have available. But the flavour won’t be quite the same.
  
  Meyer lemons are perfect in this slice, as they have a sweet but intense lemon flavour and high juice content. Alternatively, other citrus like limes or oranges will also work. Just follow the recipe below but swap the lemon for equal quantities of your favourite citrus!

• Icing sugar – also called confectioner’s sugar or powdered sugar, icing sugar is used to make the lemon icing. Either icing sugar or icing sugar mixture can be used.

Step by step instructions

**Full ingredient list and detailed step-by-step instructions can be found in the recipe card below.

This simple lemon slice consists of two parts, both of which can be made in just 10 minutes;

1. The biscuit base
2. Creamy lemon icing.

Both the base and the icing are made and then placed in the fridge to set, until ready to eat.

Step 1 – Make the biscuit base;

Crush almost all of the biscuits in a food processor, or place them into a large Ziploc bag and crush with a rolling pin. Leave a small handful of biscuits aside and just crush them roughly. The larger biscuit pieces will provide texture and crunch to the base of the slice.

Place the biscuits into a bowl with the coconut and lemon zest.

Add the sweetened condensed milk, melted butter and lemon juice.

Mix until combined and sticking together.

Step 2 – Press the mixture into a baking tin;

Using the back of a spoon, press the prepared mixture very firmly into a tin lined with baking paper. The paper will prevent sticking and help you to remove the slice when it is set.

Pressing the mixture into the tin very firmly will help it hold together and prevent crumbling.

Refrigerate the slice while you prepare the icing.

Step 3 – Prepare the lemon icing;

Mix the icing sugar, lemon juice, lemon zest and remaining melted butter in a bowl until the icing mixture is completely combined and quite thick.

Spread the lemon icing mixture over the top of the prepared biscuit base.

Refrigerate;

Cover and place in the fridge for at least 2-3 hours, or overnight is best. Once the slice has set, use a clean, sharp knife to cut into slices of desired size.

Expert tips

• Sift the icing sugar before making the icing, to prevent lumps.
• If the lemon icing is too thick, you can add a few more drops of lemon juice until you reach the desired consistency.
• If the lemon icing is too runny, add small amounts of icing sugar and mix, until it is spreadable.
• Wait at least 2 hours before attempting to cut the slice. It is much easier to cut when fully set.
• When grating the zest of the lemon, use only the outer, yellow part of the rind. The white pith underneath is bitter.
• Make sure you press the mixture into the tin very firmly. This will ensure even slices that are easy to cut and hold without crumbling.
• Grease and line the slice tin with baking paper, and leave a little paper hanging over the edges. This makes the slice much easier to remove from the tin when it has set.
• A food processor can be used to crush the biscuits into fine crumbs. But if you don’t have one, a rolling pin and a bag work just as well! Place the biscuits into a sturdy freezer or zip bag and crush them with a rolling pin. You want to aim for mostly crumbs, but a few lumps are fine.
• If you love lemon, add even more lemon flavour by adding extra lemon zest to the base and icing.
• Make ahead – you can make the slice a day ahead and keep it in the fridge overnight before slicing. You can also make the base ahead and frost it later.

FAQs

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Lemon Coconut Slice

Easy lemon coconut slice, no baking required! Made with crushed biscuits, sweetened condensed milk, fresh lemons and coconut and topped with a layer of creamy lemon icing, it makes the perfect sweet treat when you don’t want to turn on the oven.

5 from 19 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: Australian

Prep Time: 5 minutes minutes

Cook Time: 0 minutes minutes

Setting Time: 3 hours hours

Total Time: 3 hours hours 5 minutes minutes

Servings: 18

Calories: 362kcal

Author: Andrea Geddes

Cook ModePrevent your screen from going dark

Ingredients  

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For the slice

• ▢ 400 grams Arnott's Marie biscuits or any other plain, sweet biscuit (Arrowroot, Digestives, Graham Crackers).
• ▢ 1 ½ cups desiccated coconut
• ▢ zest of 2 lemons
• ▢ 90 grams butter melted
• ▢ 395 grams sweetened condensed milk 1 x 395 g can
• ▢ 4-5 tablespoons lemon juice

For the lemon icing

• ▢ 4 cups icing sugar sifted
• ▢ 6-8 tablespoons lemon juice or more, if needed
• ▢ 20 grams butter melted
• ▢ zest of one lemon

Optional

• ▢ additional coconut and lemon zest, to top

Instructions

For the slice

• Prepare an 18 cm x 26 cm (or similar) slice tin (with sides at least 3 cm high) by lining it with a layer of baking/parchment paper. Leave the edges of the paper overhanging from the sides to easily remove the slice when it is set.
• Place the biscuits into a food processor and blend until the mixture resembles fine crumbs, but still with some chunks for texture.

  **If you don't have a food processor, place the biscuits in a large bowl or sealable bag and crush them with the end of a rolling pin. Leaving some small chunks is ok and leaves texture.
• Add the crushed biscuits to a bowl with the coconut and lemon zest.
• Add the melted butter, condensed milk and juice.
• Stir until the mixture is completely combined and sticking together.
• Place the biscuit mixture into the prepared tin and use a metal spoon to very firmly press the mixture into the tin. Place into the refrigerator while you prepare the icing.

For the icing

• Place the icing sugar, 6 tablespoons of the lemon juice, melted butter and zest into a mixing bowl and stir until combined. The icing should be thick enough to hold its shape. Add more juice, if the mixture is still a little thick.
• Spread the icing over the top of the slice and top with extra coconut and/or lemon zest. Place the slice into the refrigerator to set for at least 2-3 hours, until firm.
• Once the slice has set, use a clean, sharp knife to cut the slice into pieces of desired size. Enjoy!

Video

Notes

1. Any type of sweet, plain tea biscuit will work. In Australia, use Nice, Scotch Finger, Arrowroot or even Teddy Bear biscuits. In the UK, Digestives are a great alternative. And in the US, Graham Crackers will work well.
2. Sift the icing sugar before making the icing, to prevent lumps.
3. If the lemon icing is too thick, you can add a few more drops of lemon juice until you reach the desired consistency.
4. If the lemon icing is too runny, add small amounts of icing sugar and mix, until it is spreadable.
5. Wait at least 2 hours before attempting to cut the slice. It is much easier to cut when fully set.
6. When grating the zest of the lemon, use only the outer, yellow part of the rind. The white pith underneath is bitter.
7. Make sure you press the mixture into the tin very firmly. This will ensure even slices that are easy to cut and hold without crumbling.
8. Grease and line the slice tin with baking paper, and leave a little paper hanging over the edges. This makes the slice much easier to remove from the tin when it has set.
9. A food processor can be used to crush the biscuits into fine crumbs. But if you don’t have one, a rolling pin and a bag work just as well! Place the biscuits into a sturdy freezer or zip bag and crush them with a rolling pin. You want to aim for mostly crumbs, but a few lumps are fine.
10. Add even more lemon flavour by adding extra lemon zest to the base and icing.
11. Make ahead – you can make the slice a day ahead and keep it in the fridge overnight before slicing. You can also make the base ahead and frost it later.
12. Storage; Lemon slice will keep in the fridge for up to one week, if it lasts that long! Store it in an airtight container in the fridge.
13. Freezing; This slice can be frozen whole, or in individual pieces, for up to 2 months. To freeze, allow it to set and then place it into an airtight container in the freezer. To thaw, leave the slice at room temperature for around 30 minutes before eating.
14. Please note that the nutrition information is based on the slice being divided into 18 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the slice.
15. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 362kcal | Carbohydrates: 58g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 185mg | Potassium: 168mg | Fiber: 2g | Sugar: 44g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg

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Update notes: This recipe was originally published in August 2020, but was re-published with new information and photos in September 2022.