Lemon coconut slice

A simple, zesty, no bake slice. Keeps well in the fridge for a few days which makes it perfect to make before an event.

Ingredients

Base

  • 1 x 250 g packets plain sweet biscuits, crushed (like milk arrowroot)
  • 1/2 cup desiccated coconut
  • 1/2 x 395 g tin sweetened condensed milk
  • 125 g unsalted butter, melted
  • 1/4 cup lemon juice
  • Rind of 1 lemon

Icing

  • 1 tablespoons lemon juice
  • 2Tb unsalted butter, softened
  • 1 cups icing sugar (or a little more if needed)
  • Extra coconut to sprinkle

 

Method

Base

  1. Line a 20 x 30 cm plastic airtight container with baking paper, leaving 5 cm overhang on edges.
  2. Mix biscuits and coconut in a large bowl.
  3. Add all other base ingredients and combine well.
  4. Press mixture evenly into container and refrigerate.

 

Icing

  1. Combine all ingredients and mix until smooth.
  2. Spread evenly over slice and sprinkle with extra coconut.
  3. Refrigerate until firm.

To serve cut into squares.

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