Easy Lemon Coconut Slice (No-Bake & Gluten Free)

No-bake slices are the best when you need a quick and easy slice recipe to make at home, which is why you'll also love my Easy Rice Bubble Slice!

The lemon and coconut is a refreshing combination and will soon become your favorite new easy no-bake lemon slice recipe. 

If you’re interested in more no-bake slice recipes, try this delicious Hedgehog Slice Recipe or my easy No Bake Weetbix Slice.

📋 Ingredient Notes & Substitutions

Here is what you need to make this no-bake lemon slice:

• Butter: You can use either salted or unsalted butter. 

• Plain arrowroot biscuits: Use plain gluten-free arrowroot biscuits to make this lemon coconut slice gluten-free. You can also use plain Marie Biscuits or plain Digestive Biscuits however these are not gluten-free.

• Desiccated coconut: Use desiccated coconut and not shredded coconut.  

• Sweetened condensed milk: Use regular full-fat sweetened condensed coconut milk.  

• Lemon juice: For best results, use freshly squeezed lemon juice,

• Lemon zest: Use a zester (fine grater) to remove the rind of your lemon. 

• Pure icing sugar: Also known as powdered, confectioners, and icing sugar. Be sure to sift the icing sugar to remove the lumps.  

🥣 Step By Step Instructions

How to make this easy lemon coconut slice in 8 easy steps!

There is a full and detailed recipe card at the bottom of this post.

Step one: In a high-speed food processor, add biscuits and crush them to a crumb. Pour crushed biscuits into a large mixing bowl. 

Step two: Stir through desiccated coconut and lemon zest. 

Step three: Pour in condensed milk, melted butter, and lemon juice. Mix with a wooden spoon or spatula until well combined. 

Step four: Press the mixture firmly into the lined pan using a spatula/wooden spoon or your hands. Place into the refrigerator to chill while you make the icing. 

Step five: In a medium-sized mixing bowl, sift in icing sugar.

Step six: Pour in melted butter and lemon juice. Whisk until well combined and smooth, it will be thick. 

Step seven: Spread icing over the biscuit base. Return to the refrigerator for 1 hour or until the icing has set. Remove the slice from the pan and slice it into squares. Enjoy!

💭 Tips For Recipe Success

• To make this lemon slice gluten-free use plain gluten-free Arrowroot biscuits, I use this brand of biscuits. If your slice doesn’t need to be gluten-free, use plain Marie or Digestive biscuits. 

• Depending on what biscuits you use, you may need more condensed milk until the biscuit base sticks together and it's not too crumbly. 

• Use full-fat sweetened condensed milk and not low/skim or condensed coconut milk. 

• Salted or unsalted butter works.

• If your condensed milk is cold from being in the fridge, be sure to cool your melted butter so it doesn’t firm up with it touches the cold condensed milk in the mixing bowl. 

• You will need 1 large lemon for this lemon coconut slice.

• Use a zester to remove the lemon rind and use the fresh juice as opposed to store-bought bottled lemon juice. 

• Sift your icing sugar to remove the lumps. 

• The lemon icing will be quite thick so be sure to spread it over the base immediately after making the icing. 

• To fasten up the end process of chilling your lemon slice, pop it into the freezer until firm. 

⏲️ Storing Instructions

Store this lemon coconut slice in an airtight container, refrigerated, for 1 week. 

You can freeze this lemon coconut slice whole or in individual slices, in a freezer-friendly container for up to 3 months. 

💬 Recipe FAQ's

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