Lemon Coconut Oat Slice
I adore the refreshing tang of citrus in easy slice recipes, and this quick Lemon Coconut Oat Slice Recipe is no exception. Crafted with plain biscuits, rolled oats, desiccated coconut, and sweetened with condensed milk, all topped off with a simple yet irresistible lemon icing!
Lemon Coconut Oat Slice Recipe
Indulge in the refreshing simplicity of my lemon coconut oat slice, a no-bake slice that marries the tangy zest of lemon with the sweet, tropical notes of coconut and the hearty texture of oats.
Perfect for any occasion, this lemon no-bake slice is a breeze to make, requiring no oven time and minimal prep.
Its base combines plain biscuits, desiccated coconut, and old-fashioned rolled oats, enriched with fresh lemon zest and juice for a vibrant flavor, all held together by sweetened condensed milk for a moist, chewy texture.
Topped with a smooth, lemony icing, this lemon slice is ideal for summer days, picnics, or afternoon teas!
How to Make Lemon Coconut Oat Slice (with photos)
A full and detailed recipe card is at the bottom of this post.
Crush Biscuits: In a high-speed food processor, crush biscuits to a fine crumb. Transfer to a large mixing bowl.
Combine Dry Ingredients: Stir through desiccated coconut, oats, and lemon zest into the biscuit crumbs.
Mix Wet Ingredients: Add condensed milk, melted butter, and lemon juice to the dry mixture. Use a wooden spoon or spatula to mix until well combined.
Press into Pan: Firmly press the mixture into the lined pan. Use the back of a spatula, a wooden spoon, or your hands to ensure the base is compact. Place the pan in the refrigerator to chill while preparing the icing.
Sift Icing Sugar: Sift icing sugar into a medium-sized mixing bowl to ensure no lumps.
Add Butter and Lemon Juice: Pour in melted butter and lemon juice. Whisk until the mixture is smooth and thick. Evenly spread the icing over the chilled biscuit base.
Set in Refrigerator: Return the pan to the refrigerator for 1 hour or until the icing sets. Once set, remove the slice from the pan. Cut into squares or desired shapes and enjoy!
Expert Tips
- Lemon Zest: Use a fine grater or zester to get the bright, flavorful zest without the bitter white pith.
- Press Firmly: When pressing the mixture into the pan, use a rubber spatula or your hands to ensure it’s compacted well. This prevents the slice from crumbling when cut.
- Slicing: For clean cuts, run your knife under hot water and wipe it dry between slices. This technique helps cut through the icing smoothly.
Can I use regular oats instead of rolled oats?
For this lemon coconut and oat no-bake slice, all oat types are usable, but rolled oats are preferred for texture. Quick oats soften the base, while steel-cut oats are less suitable due to their hardness.
Can I substitute the lemon for another citrus?
Absolutely! Lime or orange zest and juice can be used as a substitute for lemon to create different flavor profiles.
Why is my lemon icing too runny or too thick?
The consistency of the icing can vary based on the juice’s acidity and the powdered sugar’s moisture content. If it’s too runny, add more powdered sugar a tablespoon at a time until thickened. If too thick, add a little more lemon juice or a teaspoon of water until you reach the desired consistency.
Storage Instructions
Store: In an airtight container, in the refrigerator for 1 week.
Freeze: You can freeze the slice for up to 3 months. Wrap individual slices or the entire batch securely in plastic wrap, then place in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.
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Lemon Coconut Oat Slice
Ingredients
Base
- 250 g plain arrowroot or digestive biscuits or Marie biscuits
- 1 cup desiccated coconut
- 1 cup old-fashioned rolled oats
- 2 Tbsp lemon zest, approx. 2 lemons
- 3/4 cup 200g sweetened condensed milk
- 80 g unsalted butter, melted
- 2 Tbsp freshly squeezed lemon juice, approx. 1 large lemon
Lemon Icing
- 2 cups (225g) powdered sugar
- 60 g unsalted butter, melted
- 2 Tbsp freshly squeezed lemon juice, approx. 1 medium lemon
Instructions
Biscuit Base
- Line Baking Pan: Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
- Crush Biscuits: In a high-speed food processor, crush biscuits to a fine crumb. Transfer to a large mixing bowl.
- Combine Dry Ingredients: Stir through desiccated coconut, oats, and lemon zest into the biscuit crumbs.
- Mix Wet Ingredients: Add condensed milk, melted butter, and lemon juice to the dry mixture. Use a wooden spoon or spatula to mix until well combined.
- Press into Pan: Firmly press the mixture into the lined pan. Use the back of a spatula, a wooden spoon, or your hands to ensure the base is compact.
- Chill: Place the pan in the refrigerator to chill while preparing the icing.
Lemon Icing
- Sift Icing Sugar: Sift icing sugar into a medium-sized mixing bowl to ensure no lumps.
- Add Butter and Lemon Juice: Pour in melted butter and lemon juice. Whisk until the mixture is smooth and thick.
- Spread Icing: Evenly spread the icing over the chilled biscuit base.
- Set in Refrigerator: Return the pan to the refrigerator for 1 hour, or until the icing sets. For quicker setting, you may chill it in the freezer.
- Slice: Once set, remove the slice from the pan. Cut into squares or desired shapes and enjoy!
Notes
- Store: In an airtight container, in the refrigerator for 1 week.
- Freeze: You can freeze the slice for up to 3 months. Wrap individual slices or the entire batch securely in plastic wrap, then place in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.