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No-Bake Chocolate Coconut Slice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 37 reviews
  • Author: Mary
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chill and set: Refrigerate the slice for at least 2 hours to allow it to fully set and firm up.
  7. 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.

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Find it online: https://peruvianfoodrecipes.com/no-bake-chocolate-coconut-slice-recipe/