Name: No-bake lemon coconut slice recipe
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 2 x 250g sweet plain biscuits crushed; 250.00 ml Desiccated Coconut; 395g sweetened condensed milk; 200g unsalted butter melted; 1/3 cup lemon juice; 2 lemons, rinds and seeds removed; 3 tbs lemon juice; 50g unsalted butter melted; 2 cups icing sugar

by b_amayzing Last updated on 02/27/2025

You’ve never seen a slice like it. Prepared, cut and served straight from an airtight container, there is no fuss and barely any washing up. And you can bet this slice, made with condensed milk and fresh zingy lemon juice, is every bit scrumptious, too!

How to make a no-bake lemon coconut slice: key tips

A large 20cm x 30cm airtight container is used for this recipe. Of course, if you don’t have one that size, you can also use a slice pan instead.

Once you transfer the mixture from the bowl to the container/pan, you can place a sheet of baking paper on top and use your hands to press the mixture down and smooth the surface of the slice.

If you prefer a thicker icing, start by only adding 2 tbsp fresh lemon juice to the mixture, then gradually add more until you reach the desired consistency.

Key ingredients in this no-bake lemon coconut slice recipe

This recipe requires sweet plain biscuits for the base, such as Marie, Nice and Milk Arrowroot.

Sweetened condensed milk gives this slice a moreish, creamy, caramel-like edge. Definitely use fresh lemon juice for the base and icing, as it has that unforgettable tang that you just don’t get with concentrated bottled lemon juice.

This slice is zesty and easy, and here are more lemon slices to get zingy with! Plus, some of our best slice recipes to try.

This recipe was originally submitted by b_amayzing, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

- Australia's Best Recipes Team

Ingredients

Base

2 x 250g sweet plain biscuits crushed
1 cup Woolworths Desiccated Coconut
395g sweetened condensed milk
200g unsalted butter melted
1/3 cup lemon juice
2 lemons, rinds and seeds removed

Icing

3 tbs lemon juice
50g unsalted butter melted
2 cups icing sugar

Method

Step 1

Line a 20 x 30cm plastic airtight container with baking paper, leaving 5cm overhang on edges.
Step 2

Mix biscuits and coconut in a large bowl. Add all other base ingredients and combine well.
Step 3

Press mixture evenly into container and refrigerate.
Step 4

Icing: Combine all ingredients and mix until smooth.
Step 5

Spread evenly over slice and refrigerate until firm.
Step 6

Cut into squares to serve.

Equipment

1 airtight container
1 baking paper
1 bowl

Recipe Notes

from Australia’s Best Recipes team

How do I crush the biscuits for this no-bake lemon coconut slice?

You don’t need a food processor for doing this, as it could make the crumbs too fine and the slice would end up too dense and heavy. Instead, place the biscuits inside a freezer bag or sealable bag and crush using the side of a rolling pin.

How long can I keep this no-bake lemon coconut slice?

You can keep this slice in a single layer in an airtight container in the fridge for up to 5 days. If you have prepared the slice in a slice pan, simply transfer the cut squares to an airtight container and store in the fridge.