This classic no-bake Lemon Coconut Slice is a mix of wonderful flavors and textures that cater to all tastes and preferences! It is rich and creamy from the desiccated coconut, with a punch of zest from the lemon and a delicious crunchiness from the biscuits.
Topped with a rich lemon icing, these flavourful squares are surprisingly addictive! It is perfect for a last-minute dessert or just for when you need a sweet treat ASAP.
Lemons and coconuts are a match made in dessert heaven! The sweet and nutty flavors of the coconut, plus the freshness and zestiness of lemons, blend so well together to create that ultimate tropical party in your mouth!
I have tried and tested it with my Lemon and Coconut Bars before, and this Lemon Coconut Slice is another testament to this fantastic flavour duo!
Easiest Lemon Slice You’ll Ever Make
When it comes to sweet desserts, a no-bake, easy-as-pie recipe like this is a keeper! I always pull this one out whenever I desperately need a reliable, fuss-free, and easy treat done in a jiffy. It is made of two parts- the lemon-coconut biscuit base and the lemon icing, both of which you can make in just 20 minutes! Make it an hour before you need to serve dessert, and you will have beautifully chilled slices bursting with sweet, creamy, and tangy flavors. No one will guess that you breezed your way through it!
What Do I Need?
For the Biscuit Base:
- Plain sweet biscuits- I used Milk Arrowroot or Marie/Maria biscuits. This will be the base of the lemon slice.
- Can I use another type of biscuits? I recommend using any other plain tea biscuit that you prefer, like graham crackers or digestives, and more.
- Sweetened condensed milk – will hold the ingredients together and add a sweet creaminess to the biscuit base. Use full fat sweetened condensed milk because it sets firmer compared to light or skimmed condensed milk.
- Unsalted butter: adds a richer taste and makes the base moist.
- Can I use salted butter? Yes, if it’s what you have or prefer. However, take note that it will change the flavor of the Lemon Coconut Slice slightly.
- Can I use vegan butter? Of course! You can use it 1:1.
- Desiccated coconut – will give the biscuit base a chewy texture and a distinctive nutty flavor.
- Can I use freshly grated coconut? Absolutely! You will need to squeeze off any excess liquid before using it to prevent the biscuit base from turning soggy, though.
- Lemon zest- this extremely flavorful peel will add a burst of citrus freshness that balances the sweetness of the condensed milk.
- Can I use other citrus fruits? Yes! This is a type of citrus slice, so other citruses like lime and orange will also work really well. You can also combine lemon and lime or lemon and oranges, whatever works for you really!
For the Lemon Icing:
- Unsalted butter– melted for easy mixing.
- Lemon juice- used to dissolve the icing sugar to make a deliciously tangy icing! You can use fresh and bottled lemon juice. It will be tangier with fresh lemons, but it’ll taste great either way.
- Icing sugar/confectioner’s sugar- this will melt quickly once mixed with melted butter and lemon juice to make a smooth and silky icing.
- Can I use other types of sugar? I don’t recommend using different kinds of sugar in the icing because they don’t have the creaminess and structure of icing sugar. If you have regular granulated sugar, you can blend it in a high-speed blender or NutriBullet first until it turns into a fine powder.
- Desiccated coconut- to sprinkle on top to add another textural layer.
Making the No-bake Lemon Coconut Slice
The procedure is easy and direct to the point. I assure you that anyone can make this lemon slice, even you kids! It’s freezer-friendly, so you can whip out a batch, toss it in the freezer and enjoy anytime the craving hits!
- Grease and line a 20 cm (8 inches) square cake tin with baking paper. Make sure to leave at least 3 cm (1 inch) of overhang to easily remove the slice later on.
Make the Biscuit base:
- Use a rolling pin or food processor to crush the biscuits into reasonably large chunks with some crumbs to give the slice a better texture.
- If you are using a food processor, place the biscuits in the food processor bowl. Pulse on medium-high speed for 10-20 seconds, checking to see how crushed the biscuits are in between pulses. The biscuits should be about half crumbs and half chunks.
- To crush the biscuits using a rolling pin, place the biscuits in a large zip-loc bag or freezer bag. Spread them out, so they are in a flat layer. Crush with the long edge of the rolling pin, turning the bag over occasionally. If your bag gets a hole in it, you may need to double up with a second bag.
- The biscuits should still have some chunks for texture.
- Mix crushed biscuits, condensed milk, melted butter, coconut, and lemon zest in a large mixing bowl until well combined.
- Spoon the mixture into the prepared tin. Press down firmly and evenly before refrigerating.
Make the Lemon icing:
- In a medium mixing bowl, stir together melted butter and lemon juice. Sift over icing sugar
- Whisk/beat until pale, fluffy, and well combined.
- Spread the icing over the slice, then sprinkle desiccated coconut on top. Set the slice in the refrigerator for 1 hour or until firm.
- Remove the slice from the tin and slice it into 16 even squares. Enjoy!
Tips and Tricks When Making Lemon Coconut Slice
- Press the biscuit base gently yet firmly and evenly into the pan to ensure that you get compact slices after they are chilled. Use a wooden spatula to help you achieve this.
- The lemon icing should be pourable yet not runny, thick but not clumpy. If it is too thin, add more icing sugar. However, if it becomes too thick, just add more lemon juice to get the perfect consistency.
- The chilling time depends on the size of the pan you used. If you are using a rectangular pan, you will get thinner slices, but they will chill faster.
- Don’t throw away any leftover sweetened condensed milk. Pour into an airtight container and refrigerate for up to 1 week. I like to use them for Vietnamese Iced coffee or for making fudge.
Storage and Freezing
- You can keep the slice un-refrigerated in an airtight container for up to 7 days. For longer storage, place the lemon coconut slice in an airtight container in the freezer for up to 3 months. When you want a piece, take it out of the freezer and thaw for about 20-30 minutes before serving.
For the Base
- 250 g (9 oz) plain sweet biscuits, roughly chopped (I use Milk Arrowroot or Marie/Maria biscuits)
- 1 cup (300 g / 10.5 oz) sweetened condensed milk
- 125 g (4.5 oz / ½ cup) unsalted butter, melted
- 1 cup desiccated coconut
- 1 lemon, zested
For the Lemon Icing
- 30 g (1 oz / 1 tbsp) unsalted butter, melted
- 2 tbsp lemon juice
- 1 ½ cups icing sugar / confectioners sugar
- ¼ cup desiccated coconut
For the Base
- Grease and line a 20 cm (8 inch) square cake tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the slice.
- 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.
- In a large mixing bowl, stir together crushed biscuits, condensed milk, melted butter, coconut, and lemon zest. Mix until well combined. Spoon into the prepared tin. Press down firmly and evenly. Refrigerate the slice while you make the icing.
For the Lemon Icing
- In a medium mixing bowl, stir together the melted butter and lemon juice. Sift over icing sugar. Using a flat bladed knife (or handheld electric mixer), beat until well combined.
- Spread the icing over the slice. Sprinkle generously with desiccated coconut. Return the slice to the refrigerator for 1 hour or until firm and set. Remove the slice carefully from the tin and slice into 16 even squares. Enjoy!
- You can keep the slice un-refrigerated in an airtight container for up to 7 days.
Substitutions & Tips
- How to crush the biscuits using a food processor: place the biscuits in the bowl of the food processor. Pulse on medium-high speed for 10-20 seconds, checking to see how crushed the biscuits are in between pulses. The biscuits should be about half crumbs and half chunks.
- How to crush the biscuits using a rolling pin: place the biscuits in a large zip-loc bag or freezer bag. Spread them out so they are in a flat layer. Crush with the long edge of the rolling pin, turning the bag over occasionally. If your bag gets a hole in it, you may need to double up with a second bag. The biscuits should be about half crumbs and half chunks.
- Leftover sweetened condensed milk: don't throw away any leftover sweetened condensed milk! Pour into an airtight container and refrigerate for up to 1 week. I like using leftover condensed milk for Vietnamese Iced Coffee or for making fudge.
Nutrition Information:Serving Size: 1/16th of Slice
Amount Per Serving: Calories: 294Total Fat: 15.8gSaturated Fat: 11.1gTrans Fat: 0gUnsaturated Fat: 0.5gCholesterol: 0mgSodium: 107.4mgCarbohydrates: 34.7gFiber: 10.6gSugar: 25.6gProtein: 2.7g