Coconut Chocolate Slice
Indulge your sweet tooth with this no-bake Coconut Chocolate Slice, a decadent treat that’s as easy to make as it is delightful to eat. Featuring a buttery cocoa-infused biscuit base, this recipe is elevated with a rich, creamy dark chocolate ganache topping and a sprinkling of desiccated coconut for a tropical twist. Perfect for parties, afternoon tea, or a fuss-free dessert, this slice comes together in just 30 minutes of hands-on time and requires no oven. Each bite offers a perfect balance of crunch, creaminess, and sweetness, making it a must-try for chocolate and coconut lovers alike. With simple ingredients like digestive biscuits, sweetened condensed milk, and dark chocolate, this recipe is both accessible and irresistible. Serve chilled for best results and enjoy its luscious layers with every slice!
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Recipe Information
Ingredients
- 250 grams Digestive biscuits (or graham crackers)
- 150 grams Unsalted butter
- 100 grams Granulated sugar
- 30 grams Cocoa powder
- 200 milliliters Sweetened condensed milk
- 200 grams Dark chocolate
- 100 milliliters Heavy cream
- 50 grams Desiccated coconut
Instructions
Line a 20cm x 20cm (8-inch x 8-inch) square baking tin with parchment paper, ensuring the edges hang over the sides for easy removal.
Place the digestive biscuits in a large resealable plastic bag. Seal the bag and crush the biscuits into fine crumbs using a rolling pin. Alternatively, pulse them in a food processor.
In a medium-sized saucepan, melt the butter over low heat. Stir in the granulated sugar and cocoa powder, whisking until smooth.
Remove the saucepan from the heat, then stir in the condensed milk and crushed biscuits until well combined.
Press the biscuit mixture firmly and evenly into the prepared tin, using the back of a spoon or your hands. Place in the refrigerator to chill for 15 minutes.
Meanwhile, make the chocolate topping. Break the dark chocolate into small pieces and place them in a heatproof bowl. Heat the heavy cream in a small saucepan over low heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate pieces and let sit for 2 minutes. Then, stir gently until the chocolate is fully melted and smooth.
Remove the chilled biscuit base from the refrigerator and pour the melted chocolate over the top. Spread evenly with a spatula.
Sprinkle the desiccated coconut evenly over the chocolate layer for decoration.
Return the tin to the refrigerator and chill for at least 1 hour, or until the chocolate is set.
Once set, use the parchment paper to lift the slice out of the baking tin. Place it on a cutting board and use a sharp knife to cut into squares or rectangles to serve.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 26.3 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
