why make this recipe
This No-Bake Chocolate Coconut Slice is quick and very easy. It needs no oven and tastes rich and chocolatey. If you like big chocolate desserts, try this chocolate bundt cake for another simple treat.
introduction
This slice mixes crunchy biscuits, coconut, and a smooth chocolate top. You make the base, chill it, pour on melted chocolate, and wait. It is good for snacks, parties, or simple dessert. If you want a smooth cream-style dessert instead, see the chocolate cream pie for a different idea.
how to make No-Bake Chocolate Coconut Slice
Make the base first, chill it, then add the chocolate topping. Work in order and keep the base firm before you pour the chocolate. For a baked, very dramatic cake with large cracks and lots of texture, compare with the chocolate earthquake cake to see another style.
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)
- 1/2 cup chocolate chips
- 2 tbsp coconut oil
Directions :
- In a large bowl, crush the digestive biscuits into small pieces (not too fine) and combine with the shredded coconut, mixing well to integrate both ingredients evenly.
- In a separate bowl, whisk together the melted butter, sweetened condensed milk, cocoa powder, and vanilla extract until smooth. Pour this over the biscuit and coconut mixture. Add chopped nuts if desired, and stir until all components are fully combined.
- Line an 8×8 inch square pan with parchment paper. Firmly press the biscuit mixture evenly into the base of the pan. Chill this in the fridge while preparing the chocolate topping to help it set properly.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second bursts, stirring between each until the mixture is fully melted and smooth.
- Pour the melted chocolate evenly over the chilled biscuit base, spreading gently with a spatula to cover the entire surface.
- Refrigerate the assembled slice for at least 2-3 hours until the chocolate topping is firm and set and the slice becomes stable enough to cut.
- Once chilled and set, remove from the pan using the parchment paper, slice into 16 squares, and serve chilled for a delicious, chocolatey coconut dessert.
how to serve No-Bake Chocolate Coconut Slice
Cut into squares and serve cold. You can add a dusting of extra shredded coconut or a drizzle of warm chocolate. Serve with a cup of tea or coffee, or pair with simple treats like chocolate fudge crinkle cookies for a dessert plate.
how to store No-Bake Chocolate Coconut Slice
Keep the slice in an airtight container in the fridge. It will stay good for up to 5 days. You can also freeze the squares for up to 1 month; thaw in the fridge before serving.
tips to make No-Bake Chocolate Coconut Slice
- Press the base firmly so the slice holds its shape when you cut it.
- Chill the base well before adding the melted chocolate to get a neat top.
- Use good quality chocolate chips for a smooth glaze.
- If you want more chocolate ideas, look at the double chocolate banana cake for inspiration.
variation (if any)
- Add a layer of peanut butter between the base and the chocolate for a nutty twist.
- Use dark chocolate or milk chocolate to change the sweetness.
- Replace some coconut with crushed nuts or dried fruit for texture change.
- Make mini bites by pressing into a cupcake tray instead of a square pan.
FAQs
Q: Can I use other biscuits instead of digestive biscuits?
A: Yes. Use any plain or tea biscuit. Shortbread or graham crackers work well.
Q: Do I need to use sweetened shredded coconut?
A: You can use unsweetened for less sugar. Sweetened gives a sweeter, chewier bite.
Q: Can I make this without coconut oil?
A: Yes. Coconut oil helps the chocolate set smooth. You can use a little butter instead, but the texture may change.
Q: Can I make this nut-free?
A: Yes. Skip the chopped nuts and use nut-free chocolate chips.
Q: How do I get clean slices?
A: Chill well, then use a hot, dry knife and wipe it between cuts.
Conclusion
For another version and tips on a similar treat, see this Healthy Chocolate Coconut Slice – Cook it Real Good.
No-Bake Chocolate Coconut Slice
Ingredients
Method
- In a large bowl, crush the digestive biscuits into small pieces and combine with the shredded coconut.
- In a separate bowl, whisk together the melted butter, sweetened condensed milk, cocoa powder, and vanilla extract until smooth.
- Pour the mixture over the biscuit and coconut mixture. Add chopped nuts if desired, and stir until fully combined.
- Line an 8×8 inch square pan with parchment paper and firmly press the biscuit mixture evenly into the base. Chill in the fridge.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second bursts, stirring until melted and smooth.
- Pour the melted chocolate over the chilled biscuit base and spread gently with a spatula.
- Refrigerate for at least 2-3 hours until the chocolate topping is firm.
- Once set, remove from the pan using the parchment paper, slice into 16 squares, and serve chilled.