If you love a rich, indulgent treat that comes together without heating up the kitchen, this No-Bake Chocolate Coconut Slice Recipe is going to be your new best friend. Imagine a luscious, chocolatey base studded with shredded coconut, topped with a silky chocolate ganache and finished with a sprinkle of coconut for that perfect bite every time. It’s a snap to make, no baking required, and results in a dessert that feels like a special occasion but tastes like a little moment of heaven.
Ingredients You’ll Need
This No-Bake Chocolate Coconut Slice Recipe relies on a handful of simple ingredients that work beautifully together to create irresistible flavor and texture. Each plays a critical role, from the buttery, crumbly base to the creamy, chocolatey topping, making this dessert as delightful as it is easy.
- 1 1/2 cups crushed graham crackers or plain digestive biscuits: Provides a crunchy, slightly sweet foundation that holds the slice together.
- 1 cup shredded coconut: Adds chewy texture and tropical flavor, creating a lovely contrast with the chocolate.
- 1/3 cup cocoa powder: Delivers deep chocolate richness without overpowering the bite.
- 1/2 cup sweetened condensed milk: Binds the base ingredients and adds creamy sweetness.
- 1/2 cup unsalted butter (melted): Brings richness and helps the slice set firmly.
- 1 teaspoon vanilla extract: Enhances all the flavors with warm, fragrant notes.
- Pinch of salt: Balances sweetness and intensifies the chocolate flavor.
- 1 cup semi-sweet chocolate chips or chopped chocolate (for topping): Creates a luscious, glossy finish that’s perfect for chocolate lovers.
- 1 tablespoon coconut oil (or butter): Ensures the topping melts smoothly and sets with a shiny surface.
- 2 tablespoons shredded coconut (for garnish): Adds a final decorative touch and extra coconut goodness on top.
How to Make No-Bake Chocolate Coconut Slice Recipe
Step 1: Prepare Your Pan
Start by lining an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang to make removing the slice super easy later. This simple step saves you from any sticky business and keeps your slice perfectly intact.
Step 2: Mix the Base Ingredients
In a large bowl, combine crushed graham crackers, shredded coconut, cocoa powder, and a pinch of salt. Stir in the melted butter, sweetened condensed milk, and vanilla extract until everything is well mixed and the mixture sticks together when pressed. This is the heart of your slice—rich, chocolatey, and ultra-tasty.
Step 3: Press the Base Into the Pan
Using the back of a spoon or your hands, firmly press the base mixture evenly into the prepared pan. Don’t be shy with the pressure, as this helps the slice hold its shape. Once done, pop it into the fridge to chill while you prepare the topping.
Step 4: Make the Chocolate Topping
In a microwave-safe bowl or over a double boiler, gently melt the chocolate chips together with the coconut oil (or butter). Stir frequently until you have a smooth, glossy ganache. Pour this over your chilled base and spread evenly for that perfect chocolate layer.
Step 5: Add the Finishing Touches
Sprinkle the remaining shredded coconut all over the chocolate topping. This not only looks gorgeous but adds a delightful texture contrast. Return the whole pan to the fridge and chill for at least 2 hours until fully set.
Step 6: Slice and Serve
Once your slice is firm and set, lift it out of the pan using the parchment paper overhang, then cut into 16 delicious squares. Each piece offers a balanced bite of chocolate, coconut, and buttery crumb that’s tough to resist.
How to Serve No-Bake Chocolate Coconut Slice Recipe
Garnishes
If you want to dress up your No-Bake Chocolate Coconut Slice Recipe, consider adding a sprinkle of toasted flaked almonds or a dusting of cocoa powder. Fresh raspberries or a dollop of whipped cream also complement the richness of the slice wonderfully, adding brightness and elegance.
Side Dishes
This slice pairs beautifully with a hot cup of coffee or a creamy chai latte. For a fun twist, serve alongside a scoop of vanilla ice cream or fresh fruit salad to contrast the chocolate’s richness with some refreshing sweetness.
Creative Ways to Present
Try layering the slice’s components in small glass jars for an elegant dessert presentation at parties or create bite-sized versions using mini muffin tins. Wrapping individual squares in parchment paper tied with a ribbon also makes for a charming homemade gift.
Make Ahead and Storage
Storing Leftovers
Keep your No-Bake Chocolate Coconut Slice Recipe fresh by storing leftovers in an airtight container in the fridge. It’s best enjoyed within a week, during which it maintains its creamy texture and vibrant flavors.
Freezing
Planning ahead? This slice freezes beautifully. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container. When you’re ready for a treat, simply thaw in the fridge overnight—you won’t lose any of the magic.
Reheating
This slice is best served chilled rather than reheated. If you prefer a softer texture, leave squares out at room temperature for 10-15 minutes before serving, allowing the chocolate topping to soften just enough without melting.
FAQs
Can I use a different type of biscuit for the base?
Absolutely! While graham crackers or digestive biscuits provide a great texture and subtle sweetness, you can swap them for crushed tea biscuits or even gluten-free cookies depending on your preference or dietary needs.
Is there a dairy-free way to make this slice?
Yes, you can substitute the butter with coconut oil and use a dairy-free sweetened condensed milk alternative. Just make sure the chocolate chips are dairy-free too. This way, you keep the slice tasty and suitable for a dairy-free diet.
Can I add nuts or dried fruit to the base?
Definitely. Adding 1/4 cup of chopped nuts like walnuts or macadamias or dried fruit such as chopped dates or apricots can add lovely texture and an extra burst of flavor. Just mix them in with the dry ingredients before adding the wet.
How long does the slice need to chill before cutting?
Chilling for at least 2 hours is crucial to ensure the slice is set firmly enough to cut cleanly. If you’re in a hurry, popping it in the freezer for 30-45 minutes can speed up the process, but be careful not to freeze it solid.
Can I make this slice without sweetened condensed milk?
Sweetened condensed milk is key for that creamy sweetness and binding power, but if you need a substitute, try making a quick caramel-like mixture or use thickened coconut cream with a little extra sweetener, keeping in mind this will alter the flavor and texture slightly.
Final Thoughts
I cannot recommend this No-Bake Chocolate Coconut Slice Recipe enough for anyone who loves easy but impressive desserts. It’s simple to whip up, stays fresh and delicious for days, and is absolutely irresistible every single time. Trust me, once you’ve tasted this slice, it will become your go-to treat for sharing with family, friends, or whenever you need a chocolatey pick-me-up!
Print
No-Bake Chocolate Coconut Slice Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 16 squares 1x
- Category: Dessert, Snack
- Method: No-Cook
- Cuisine: Australian-Inspired
- Diet: Vegetarian
Description
This No-Bake Chocolate Coconut Slice is a deliciously rich and easy-to-make dessert featuring a crunchy graham cracker base mixed with shredded coconut and cocoa, topped with a smooth chocolate and coconut oil layer. Perfect for a quick treat without oven use, this slice is set in the fridge and offers a satisfying combination of chocolate and coconut flavors in every bite.
Ingredients
Base Ingredients
- 1 1/2 cups crushed graham crackers or plain digestive biscuits
- 1 cup shredded coconut
- 1/3 cup cocoa powder
- 1/2 cup sweetened condensed milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Topping Ingredients
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon coconut oil (or butter)
- 2 tablespoons shredded coconut (for garnish)
Instructions
- Prepare the pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper, allowing a little overhang on the sides for easy removal of the slice later.
- Mix the base: In a large bowl, combine crushed graham crackers, shredded coconut, cocoa powder, and a pinch of salt. Stir in the melted butter, condensed milk, and vanilla extract until the mixture is fully combined and holds together when pressed.
- Press into pan: Firmly and evenly press the mixture into the prepared baking pan using the back of a spoon or your hands. Place the pan in the refrigerator to chill while preparing the topping.
- Melt the topping: In a microwave-safe bowl or over a double boiler, melt the chocolate chips alongside the coconut oil, stirring frequently until smooth and combined.
- Apply topping: Pour the melted chocolate mixture over the chilled base and spread it evenly. Sprinkle the top with the extra shredded coconut for garnish.
- Chill and set: Refrigerate the slice for at least 2 hours to allow it to fully set and firm up.
- Serve: Once fully set, lift the slice out of the pan using the parchment paper overhang and cut into 16 squares or desired slice shapes. Serve chilled and enjoy.
Notes
- For extra texture and flavor, mix in 1/4 cup chopped nuts or dried fruit into the base mixture.
- This slice keeps well when stored in the refrigerator for up to one week.
- For longer storage, wrap and freeze the slices and thaw before serving.
