This quick and Easy Lemon Coconut Slice is made gluten-free using arrowroot biscuits. Created with condensed milk and a 3-ingredient lemon icing!
A luscious easy lemon coconut slice that is quick to create is a no-bake slice recipe that you need in your recipe repertoire.
The condensed milk biscuit base uses 6-ingredients and is created in one bowl. With freshly squeezed lemon juice and finely grated lemon zest, this lemon coconut slice is bursting with lemon flavor.
Why You Will Love This Recipe
- No-bake slice recipes are easy and quick to make!
- Easy one bowl biscuit base recipe.
- You only need basic pantry and fridge ingredients.
- Lunch box friendly slice that is perfect to pop into your kid's school lunch boxes.
- Lemon and coconut are a dream flavor combination.
If you're looking for a gluten-free lemon slice recipe, this uses gluten-free arrowroot biscuits which you can find in your local supermarket.
If you don't need your lemon coconut slice to be gluten-free, use plain Marie biscuits or plain Digestive biscuits.
Table of Contents
No-bake slices are the best when you need a quick and easy slice recipe to make at home. 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 my No-Bake Ginger Slice, this delicious Hedgehog Slice Recipe, No-Bake Chocolate Fudge Slice, and sweet Apricot Slice.
Ingredient Notes & Substitutions
- 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
There is a full and detailed recipe card at the bottom of this post.
1) In a high-speed food processor, add biscuits and crush to a crumb.
2) Pour crushed biscuits into a large mixing bowl.
3) Stir through desiccated coconut and lemon zest.
4) Pour in condensed milk, melted butter, and lemon juice. Mix with a wooden spoon or spatula until well combined.
5) Press 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.
6) In a medium-sized mixing bowl, sift in icing sugar.
7) Pour in melted butter and lemon juice. Whisk until well combined and smooth, it will be thick.
8) 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
No, you can use plain Marie Biscuits, plain Digestive Biscuits, or any plain sweet biscuit for this no-bake lemon coconut slice recipe.
Yes, this lemon coconut slice works best using full fat sweetened condensed milk in the biscuit base.
Store this lemon coconut slice in your refrigerator for 1 week.
Yes! Freeze your lemon slice with the lemon icing, whole or sliced, in a freezer-friendly container for up to 3 months. Make sure to place a sheet of baking paper in between any layers of slices. If you’re freezing the whole slab, wrap it in plastic wrap then a layer of foil if you don’t have a big enough container. Defrost at room temperature until soft.
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Recipe Card
Easy Lemon Coconut Slice (No-Bake & Gluten Free)
Ingredients
Biscuit Base
- 250 g packet plain gluten-free arrowroot biscuits, or plain Marie or Digestive biscuits
- 1 ½ cups desiccated coconut
- 1 tablespoon lemon zest, approx. 1 large lemon
- 200 g (¾ cup) sweetened condensed milk
- 80 g butter, melted, use unsalted or salted
- 2 ½ tablespoon freshly squeezed lemon juice, approx. 1 large lemon
Lemon Icing
- 2 cups (225g) pure icing sugar
- 60 g butter, melted, use unsalted or salted butter
- 2 tablespoon freshly squeezed lemon juice, approx. 1 medium lemon
Instructions
Biscuit Base
- Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
- In a high-speed food processor, add biscuits and crush to a crumb.
- Pour crushed biscuits into a large mixing bowl.
- Stir through desiccated coconut and lemon zest.
- Pour in condensed milk, melted butter, and lemon juice. Mix with a wooden spoon or spatula until well combined.
- Press 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.
Lemon Icing
- In a medium-sized mixing bowl, sift in icing sugar.
- Pour in melted butter and lemon juice. Whisk until well combined and smooth, it will be thick.
- Spread icing over the biscuit base.
- Return to the refrigerator for 1 hour or until the icing has set. To fasten up the process, chill in the freezer. You can also refrigerate it overnight.
- Remove the slice from the pan and slice it into squares.
- Enjoy!
Notes
Nutrition
This recipe was originally published in November of 2019. It was republished in August of 2022 with new information. No new ingredients have been added and the method is unchanged.
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