I'll admit that it can be tough to find a good no-bake dessert recipe, but this apricot coconut slice is definitely a winner! This slice is packed full of desiccated coconut, dried apricots, white chocolate and chopped biscuits. The result is an easy and addictive sweet treat bursting with flavour!
All you need to do is melt, mix, and refrigerate. This slice is also topped with a delicious lemon icing which you can make in 5 minutes!
Ingredients in Apricot Coconut Slice
For the Base
- Plain sweet biscuits: I use Milk Arrowroot or Marie/Maria biscuits. You want a firm, mildly sweet biscuit without additional flavours. US/CA: you can use graham crackers.
- Block of white chocolate: use chocolate that is suited for melting. Avoid 'compound' chocolate. You can also use white chocolate melts or chocolate chips.
- Unsalted butter: or salted, which may reduce the sweetness of the slice.
- Desiccated coconut: I use finely desiccated coconut. I don't recommend shredded coconut.
- Dried apricots
- Sweetened condensed milk: you can also use a reduced-fat or skim version. Note that this is NOT evaporated milk.
For the Icing
- Unsalted butter
- Lemon juice: bottled or fresh is fine.
- Icing sugar / powdered sugar: NOT granulated sugar.
- To make your own icing sugar: blend granulated sugar in a powerful blender (such as a NutriBullet) until it reaches a powdery consistency.
- Desiccated coconut
How to Make Apricot Coconut Slice
This recipe has three main components: making the base, making the icing, and setting the slice.
Making the Base
You'll want to crush your plain sweet biscuits (Milk Arrowroot or Marie/Maria biscuits are perfect) using a food processor or a good old rolling pin. Once that's done, grab a large bowl and mix your crushed biscuits together with roughly chopped white chocolate, unsalted butter, desiccated coconut, and finely chopped dried apricots. Now, add in the sweetened condensed milk and stir everything together until it's well combined. Press into the lined tin and set aside.
Making the Icing
Whip up your icing by mixing melted unsalted butter, lemon juice, and icing sugar/confectioners sugar together.
Setting the Slice
Spread the icing over the base and sprinkle with desiccated coconut. Refrigerate until firm, about 3 hours. Slice up and enjoy!
If you're looking to keep your Apricot Coconut Slice around for a while, there's good news! You can store it in an airtight container at room temperature for up to 7 days. Just be sure to keep it away from any heat sources or direct sunlight to avoid melting the slice. This makes the slice a great option for an afternoon tea treat or for packing into lunchboxes throughout the week.
Alternatively, if you want to make a big batch to enjoy later, you can also freeze the slice for up to 2 months. Simply wrap individual slices in plastic wrap or in an air-tight freezer bag and pop them in the freezer, then defrost them in the fridge before enjoying.
Top Tips for Apricot Coconut Slice
Toast the coconut for extra flavour
For an extra coconut kick, you can toast your desiccated coconut before using. Spread out your coconut on a lined baking tray and bake for 8-10 minutes at 150°C (300°F). Allow to cool before using in the slice or sprinkling on top.
Crush the biscuits lightly
You may be tempted to crush the biscuits into a powder, but this slice tastes best when there's still some chunks of biscuit left.
Make sure the slice is set before cutting and serving
If your slice bends or cracks when pulling it out of the tin, it may not be set yet. Return it to the fridge until firm.
Let the baking paper overhang
Make sure you have 5 cm (2 inch) of overhanging baking paper to make it easy to remove the slice from the tin after it has set.
Want to change it up? Try:
- Replace chopped apricots with other chopped dried fruits
- Use chocolate biscuits instead of plain
- Use your favourite flavour of icing such as chocolate
For the Base
- 250 g (9 oz) plain sweet biscuits (I use Milk Arrowroot or Marie/Maria biscuits)
- 200 g (7 oz) block of white chocolate, roughly chopped
- 150 g (5.3 oz) unsalted butter, roughly chopped
- 1 cup desiccated coconut
- 1 cup dried apricots, finely chopped
- 395 g (14 oz) tin of sweetened condensed milk
For the Icing
- 60 g (2 oz) unsalted butter, melted
- 2 tablespoon lemon juice, plus more as needed
- 2 cups icing sugar / confectioners sugar
- ¼ cup desiccated coconut
For the Base
- Grease and line a 20 x 30 cm (8 x 12 inch) slice pan with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the hedgehog.
- Lightly crush the biscuits either using a rolling pin or food processor. There should still be some reasonably large chunks of biscuit to give the slice a better texture. Set aside.
- In a separate large heat-proof bowl, stir together the chopped chocolate and butter. Microwave at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in-between, until chocolate is completely melted and smooth.
- Add crushed biscuits, coconut, apricots and sweetened condensed milk. Stir together until very well combined.
- Press the mixture firmly into the slice tin. You may find it helpful to grease the back of a spoon or the base of a heavy glass and use that to help press down the mixture firmly. Set aside at room temperature while you make the chocolate topping.
For the Icing
- In the medium bowl of an electric stand mixer (or using a hand mixer), stir together the melted butter and lemon juice. Sift over icing sugar. Beat until fluffy, adding more lemon juice as needed until a smooth consistency is reached.
- Spread icing over the slice. Top with desiccated coconut. Refrigerate the slice for 3 hours or until set firm. Remove from the pan and slice into 24 even pieces.
- You can keep the slice un-refigerated in an airtight container for 7 days.
Substitutions & Tips
- Chocolate: you can substitute the 200 g block of white chocolate for 200 g (7 oz / 1 heaped cup) of white chocolate chips.
Nutrition Information:Serving Size: 1 Square
Amount Per Serving: Calories: 294Total Fat: 15.6gSaturated Fat: 10.6gTrans Fat: 0gUnsaturated Fat: 0.4gCholesterol: 0mgSodium: 98.2mgCarbohydrates: 35.2gFiber: 7.6gSugar: 29gProtein: 2.8g