lemon coconut slice in container with honey wrap

The tart sweetness of this eggless, no bake slice is naught but very nice!

Grant’s Mum Ann makes this for us from time to time and it’s always a big hit. Due to lockdown I thought I’d make it myself this time as I had most of the ingredients in the cupboard and on our lemon tree. This recipe uses three small lemons depending on how juicy they are.

If you’d like a plant based version you can substitute the condensed milk with sweetened condensed coconut milk or oat milk, although they are usually a little more runny than condensed milk so you may have to adjust the amount and use a little less. You want the consistency to be sticky so it will hold together once in the fridge, to moist and it won’t set.

No Bake Lemon Coconut Slice

50g butter or plant based spread, softened

395g sweetened condensed milk

250g plain sweet biscuits crushed (like Arnotts Marie biscuits)

40g desiccated coconut

1 tbsp lemon juice and zest from 1 lemon

Lemon Icing

360g icing sugar

90g butter or plant based spread softened to room temperature

5 tbs extra lemon juice

3 tbs desiccated coconut

Crush the biscuits and add the coconut, lemon and zest, mix together well. Then add the butter and condensed milk, combine all ingredients.

Press into a lined biscuit tin. Make the icing by combining all the ingredients, then ice the base. Put into the fridge (or freezer if in a hurry) to set for about an hour.

I keep my slice in the fridge and separated the pieces with a honey wrap. 


(If you love the combination of lemon and coconut in this slice you might also like to try these gluten free and dairy free Lemon Bliss Balls from Wick at Wicked Wellbeing).

Lemon Coconut Slice