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Chocolate Coconut Slice with Condensed Milk

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These quick and easy Chocolate Coconut Slice with Condensed Milk comes together with just 5 ingredients. No-bake easy slice recipes like this are the best!

It has a quick cocoa and condensed milk biscuit base with a melted milk chocolate topping sprinkled with extra coconut!

Chocolate coconut bars stacked on top of each other next to a knife.

No-Bake Chocolate Coconut Bars

Samantha Pickthall
Quick and easy No-Bake Chocolate Coconut Bars come together with 5 ingredients. Cocoa and condensed milk biscuit base with a melted milk chocolate topping!
4.25 from 8 votes
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert, Slice, Snack
Servings 16 bars
Calories 3815 kcal

Ingredients
 
 

Base

  • 250 g packet plain arrowroot or Marie biscuits, or plain digestive biscuits or graham crackers
  • 1/4 cup natural unsweetened cocoa powder
  • 1 1/2 cups desiccated coconut
  • 1 can (395g/14 oz.) sweetened condensed milk

Topping

  • 200 g block plain milk chocolate, broken into squares
  • 3 Tbsp desiccated coconut

Instructions
 

Base

  • Line a 8-inch x 8-inch (20cmx20cm) square baking tin with parchment paper, set aside.
  • In a high-speed food processor, crush biscuits into crumbs, leaving some larger chunks.
  • Pour crushed biscuits into a large mixing bowl.
  • Add cocoa and coconut, and mix with a wooden spoon until well combined.
  • Pour in condensed milk and mix until well combined, it’s easier to use your hands for this step.
  • Press mixture firmly into the lined tin. Set aside.

Topping

  • Prepare a double boiler by placing a medium-large heat-proof mixing bowl over simmering water.
  • Add broken-up milk chocolate to the bowl.
  • Melt over low heat, stirring occasionally, until completely melted.
  • Remove from the heat.
  • Pour melted chocolate over the base. Evenly spread the chocolate out with a spatula or spoon to cover the top.
  • Sprinkle over the extra desiccated coconut, adding more if desired.
  • Refrigerate for 1 hour or until the chocolate has set.
  • Before cutting, remove it from the pan and allow it to sit at room temperature for 10-15 minutes so the chocolate topping slightly softens, making it easier to cut through.
  • Enjoy!
  • Store in a sealed airtight container, refrigerated, for 1 week.

Notes

  • Crush the biscuits into crumbs easily in a food processor. It’s ok if there are some large chunks of biscuits left, it just adds to the delicious crunchy texture!
 
  • I find it easier using my hands to mix the condensed milk into the dry ingredients. Pop on some food-safe gloves and enjoy the faster process.
 
  • Press the biscuit base firmly into your lined baking tin using your hands then smooth it out with a rubber spatula to create an even top.
 
  • Gently melt the milk chocolate in a double boiler on the stovetop as opposed to melting it in the microwave where it can easily burn.
 
  • The coconut will sink in slightly when you sprinkle it over. Just sprinkle over more so you can get a nice thick layer of coconut. Alternatively, sprinkle over your coconut when the chocolate is half set in the fridge.
 
  • Store in a sealed airtight container, refrigerated, for 1 week. 
 
  • Freeze these chocolate coconut bars in individual squares, wrapped tightly in plastic wrap, and stored in a freezer-friendly container or zip-lock bags for up to 3 months.
 
  • Thaw the unwrapped bars at room temperature for several hours until they’re soft again.

Nutrition

Calories: 3815kcalCarbohydrates: 486gProtein: 57gFat: 210gSaturated Fat: 140gPolyunsaturated Fat: 17gMonounsaturated Fat: 39gCholesterol: 78mgSodium: 1671mgPotassium: 2957mgFiber: 51gSugar: 301gVitamin A: 618IUVitamin C: 8mgCalcium: 957mgIron: 23mg
Tried this recipe? Let us know how it was!
Chocolate coconut bars stacked on top of each other next to a knife.

Quick no-bake slices like these chocolate coconut bars this No-Bake Chocolate Fudge Slice and this heavenly vegan lemon slice are great recipes to have on hand when you’re short on time.

🍫 Why You Will Love This Recipe

  • Created with 5 ingredients.
  • No-bake slice.
  • Quick and easy to make.
  • Can be made gluten and dairy free.
A bite taken out of one bar and sitting on top of the other coconut bars in a white tray.

Like my 6 ingredient peanut butter crunch bars, this recipe comes together in less than 30 minutes which makes it ideal to make when you need to whip up a quick snack for the family.

These bars includes a biscuit base, which is one of my favorite ways to make easy slice recipes.

Chocolate bars sliced into squares sitting in a white tray.

You can create many variations of a biscuit base like in these chocolate coconut bars or another flavor such as lemon, caramel, and apricot.

📋 Ingredient Notes & Substitutions

To make this recipe you need desiccated coconut, block of milk chocolate, sweetened condensed milk, cocoa powder and plain arrowroot biscuits.

Arrowroot biscuits – Or any plain, sweet dry biscuit/cookie such as digestive biscuits or Marie biscuits. You could even try Graham crackers!

Cocoa powder – Use either unsweetened cocoa powder for baking or Dutch-process cocoa powder.

Desiccated coconut – Shredded or flaked coconut are too large, stick with the desiccated.

Sweetened condensed milk – If you want to use unsweetened, you can, keep in mind the bars will lack any sweetness, only a little from the milk chocolate topping.

🥣 Step By Step Instructions (with photos)

How to make these no-bake chocolate and coconut bars from scratch in 8 easy steps!

Step one: In a high-speed food processor, crush biscuits into crumbs, leaving some larger chunks. Pour them into a large mixing bowl.

Whole biscuits in a large mixing bowl and then the biscuits crushed in the bowl.

Step two: Stir through the cocoa and coconut with a wooden spoon until well combined.

The crushed biscuits, cocoa powder and desiccated coconut in a large mixing bowl and mixing it altogether.

Step three: Pour in condensed milk and mix until well combined, it’s easier to use your hands for this step. 

Mixing through the condensed milk.

Step four: Press mixture firmly into the lined tin. Set aside. 

Pressing the mixture into the lined baking tin.

Step five: Melt chocolate in a double boiler on the stovetop until completely smooth and melted then remove it from the heat. 

The broken up milk chocolate in a mixing bowl and then the chocolate melted.

Step six: Pour melted chocolate over the base. Evenly spread the chocolate out with a spatula or spoon to cover the top.

The melted chocolate poured over the biscuit base and then the chocolate spread out.

Step seven: Sprinkle over the extra desiccated coconut, adding more if desired. Refrigerate for 1 hour or until the chocolate has set. NOTE: the coconut will sink into the chocolate slightly as the chocolate is still runny, this is ok!

Step eight: Before cutting, remove it from the pan and allow it to sit at room temperature for 10-15 minutes so the chocolate topping slightly softens, making it easier to cut through. Enjoy!

The desiccated coconut sprinkled over the chocolate topping.

💭 Tips For Recipe Success

  • Crush the biscuits into crumbs easily in a food processor. It’s ok if there are some large chunks of biscuits left, it just adds to the delicious crunchy texture!
  • I find it easier using my hands to mix the condensed milk into the dry ingredients. Pop on some food-safe gloves and enjoy the faster process.
  • Press the biscuit base firmly into your lined baking tin using your hands then smooth it out with a rubber spatula to create an even top.
  • Gently melt the milk chocolate in a double boiler on the stovetop as opposed to melting it in the microwave where it can easily burn.
  • The coconut will sink in slightly when you sprinkle it over. Just sprinkle over more so you can get a nice thick layer of coconut. Alternatively, sprinkle over your coconut when the chocolate is half set in the fridge.

Chocolate bars sliced into squares sitting in a white tray.

⏲️ Storage Instructions

Store in a sealed airtight container, refrigerated, for 1 week. 

Freeze these chocolate coconut bars in individual squares, wrapped tightly in plastic wrap, and stored in a freezer-friendly container or zip-lock bags for up to 3 months.

It’s best to wrap the squares tightly to prevent discoloration of the chocolate topping. When you notice the chocolate develop white streaks or spots, it’s known as chocolate bloom. It’s still perfectly safe to consume.

Thaw the unwrapped bars at room temperature for several hours until they’re soft again.

Close up of a bite taken out of one bar and sitting on top of the other coconut bars in a white tray.

💬 Recipe FAQ’s

Can I make these chocolate coconut bars gluten-free?

Yes! Simply use gluten-free arrowroot biscuits for the biscuit base or the recommended alternatives but in their gluten-free version.

I don’t have a food processor, what else can I use?

Easily crush your biscuits by placing them in a zip-lock bag and take a rolling pin and roll it firmly over the biscuits in the bag until they’re crushed. Some larger pieces are ok to leave in.

Can I substitute the sweetened condensed milk?

It’s crucial to use condensed milk in this recipe for the base to stick together properly. For a healthier substitute, try using unsweetened condensed milk or condensed coconut milk.

Can I make these bars vegan?

Yes! Substitute the condensed milk with sweetened coconut condensed milk and a block of dairy-free milk chocolate to make vegan chocolate coconut bars!

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

5 Comments

4.25 from 8 votes (7 ratings without comment)

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