This Apricot Slice is a no-bake recipe paired with a smooth 3-ingredient lemon infused icing! Using dried apricots and desiccated coconut, this easy slice recipe will soon be on rotation in your household.
A dried apricot slice is one of those recipes that stays classic and will be made for years to come.
Although this isn’t quite a healthy apricot slice, it’s an easy one that uses minimal ingredients, just like my no-bake vegan lemon slice.
With the added icing and hint of lemon, finishes this slice off nicely.
Like my easy passionfruit slice, this apricot slice uses sweetened condensed milk and butter to stick together the crushed biscuits, dried apricots, and desiccated coconut.
The soft yet firm base pairs beautifully with the creamy lemon icing on top.
🍑 Why You Will Love This Slice
- No-bake recipe: only requires heating on the stovetop and chilling time in the refrigerator.
- Dried apricots and sweetened condensed milk: create a sweet yet creamy flavor and texture.
- Easy 3-ingredient lemon icing: adds the perfect touch and flavor to this apricot coconut slice.
📋 Ingredient Notes & Substitutions
- Arrowroot biscuits: I use store-bought plain arrowroot biscuits. You can also use plain digestive biscuits. Any plain sweet biscuits will work. Make this slice gluten-free by using plain gluten-free arrowroot biscuits.
- Dried apricots: Dried apricots are typically bright orange in color. However, organic dried apricots are typically dark in color. You can use either.
- Sweetened condensed milk: If you would like to make this apricot slice dairy free, you can use sweetened condensed coconut milk (using the same quantity). I’ve used it many times and love it!
- Unsalted Butter: I did use regular butter in this recipe which works great. I have not tried using dairy-free butter for this, but if you like to make this completely dairy free, I encourage you to try out dairy-free block butter that you can use in baking and cooking and see how it works out.
- Desiccated coconut: Shredded coconut or coconut flakes are too large and will alter the texture of the base. If you had to choose between these two if you don’t have desiccated coconut on hand, I’d opt for shredded coconut.
- Icing/confectioners sugar: Is also known as powdered sugar.
- Unsalted Butter: As above for the base, use regular butter or try dairy-free block butter for a vegan version of this slice.
- Lemon juice: Use freshly squeezed lemon juice as it’s better than store-bought bottled lemon juice. It will produce a more authentic lemon flavor and you only need 1 medium-large lemon!
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a food processor or high-speed blender, add the packet of biscuits and process them into a fine crumb. Set biscuits aside.
Step two: Roughly chop apricots into small pieces, the smaller the better. Set aside.
Step three: In a medium-sized pot, add butter and condensed milk. Place over low-medium heat and gently warm through until butter has completely melted, stirring occasionally.
Step four: Turn off the heat and stir through the vanilla.
Step five: Add coconut and mix until well combined.
Step six: Add crushed biscuits and chopped apricots. Stir through until well combined.
Step seven: Spoon the mixture into the lined pan and smooth out the top to make it an even layer. Transfer to the refrigerator to chill for 1 hour and 30 minutes.
Step eight: In a small pot, add butter and place over low-medium heat. Warm through until butter has completely melted, stirring occasionally.
Step nine: Turn off the heat and stir through the lemon juice.
Step ten: Add icing sugar and whisk until well combined and no lumps remain in the icing. It will become thick and smooth the more you mix it.
Step eleven: Pour icing over the chilled base and smooth out evenly.
Return to the refrigerator to chill for a further 2-4 hours or overnight until the icing has set and is firm to the touch.
💭 Expert Tips
- Use plain arrowroot biscuits or digestive biscuits for the base: Any plain sweet dry biscuits will work. Make it gluten-free with plain gluten-free arrowroots too!
- Crush the biscuits to a fine crumb in a food processor: In a high-speed blender or crush them in a zip-lock bag and run a rolling pin over them to crush them.
- Roughly chop the dried apricots into small pieces: Using either a sharp knife or a pair of scissors, this doesn’t have to be perfect but the smaller the better.
- Chill the base in the fridge for the required time: As it has a soft consistency, it won’t firm up completely but it will hold its shape. However, the longer it sits in the fridge over the next few days, the firmer it will get.
- Thick icing: Be sure to spread it over the chilled base straight after making the icing to avoid it firming up too much, making it difficult to spread.
⏲️ Storage Instructions
Store in an airtight container, refrigerated, for 1 week.
Freeze by wrapping each individual slice tightly in plastic wrap or placing them into an airtight container, storing it in the freezer for up to 3 months.
Thaw overnight in the refrigerator or for several hours at room temperature until soft. Serve chilled or at room temperature.
💬 Recipe FAQ’s
Can I roll and shape the mixture into balls?
The mixture before spreading it into the pan is quite soft and on the sloppy side. I would recommend you transfer the mixture into a bowl and refrigerate for 30 minutes or longer until you can successfully roll and shape it into balls. If you choose to do this, there is no need to make the lemon icing.
Use a sharp knife to chop the apricots on a chopping board or use scissors to cut them up into small pieces.
You can try swapping the apricots for other dried fruit such as dried cranberries, sultanas, currants, or dried figs. Be sure to chop them up small or add the sultanas/currants as they are.
🥄 Related Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
- 1 packet (200g) store-bought plain arrowroot biscuits or plain digestive biscuits, use gluten free if desired
- 1 cup dried apricots
- 200 g sweetened condensed milk
- 125 g unsalted butter
- 1/2 cup desiccated coconut
- 1 tsp vanilla extract
- 2 cups icing/confectioners sugar
- 50 g unsalted butter
- 2 Tbsp freshly squeezed lemon juice from one medium-large lemon
- Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment/baking paper. Set aside.
- In a food processor or high-speed blender, add the packet of biscuits and process them into a fine crumb. Set biscuits aside.
- Roughly chop apricots into small pieces, the smaller the better. Use either a sharp knife or a pair of scissors. Set aside.
- In a medium sized pot, add butter and condensed milk.
- Place over a low-medium heat and gently warm through until butter has completely melted, stirring occasionally.
- Turn off the heat and stir through the vanilla.
- Add coconut and mix until well combined.
- Add crushed biscuits and chopped apricots. Stir through until well combined.
- Spoon the mixture into the lined pan and smooth out the top.
- Transfer to the refrigerator and chill for 1 hour and 30 minutes.
- In a small pot, add butter and place over a low-medium heat. Warm through until butter has completely melted, stirring occasionally.
- Turn off the heat and stir through the lemon juice.
- Add icing sugar and whisk until well combined and no lumps remain in the icing. It will become thick and smooth the more you mix it.
- Pour icing over the chilled base and smooth out evenly.
- Return to the refrigerator to chill for a further 3-4 hours or until the icing has set and is firm to the touch. You can also leave it overnight and slice it the next day. The longer it sets in the fridge, the easier it is to slice.
- Remove from the pan, slice into squares or rectangles and enjoy!