Chocolate Coconut Slice with Condensed Milk

Quick and easy no-bake Chocolate Coconut Slice made with condensed milk, crushed biscuits, and melted chocolate. A classic slice everyone loves!

Course Dessert, Slice, Snack

Cuisine Australian

Prep Time 20

Cook Time 5

Chill Time 1

Total Time 1 25

Servings bars

Calories 3815kcal

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

Line a 11 x 7-inch (20cm x 30cm) brownie pan/tin with parchment paper. Set aside.
In a high-speed food processor, crush biscuits into crumbs.
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.

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!

Refrigerate: Store in an airtight container in the fridge for up to 1 week.

Freeze: Place slices in a freezer-friendly container, ensuring they don’t touch to prevent sticking. Freeze for up to 3 months.

Thaw: Transfer to the fridge overnight or leave at room temperature until softened.