A Coconut Lemon Slice is one of those desserts I like to prepare when I want something bright, creamy, and refreshing without turning on the oven. The buttery biscuit base pairs beautifully with a smooth, zesty lemon topping, while the coconut adds a gentle sweetness and texture. I find it perfect for afternoon tea, family gatherings, or whenever I crave a chilled citrus treat.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
250 g plain sweet biscuits, crushed
125 g unsalted butter, melted
1 cup desiccated coconut
395 g sweetened condensed milk
2 tablespoons lemon zest
½ cup fresh lemon juice
1 cup icing sugar
1 tablespoon extra lemon juice (for icing)
2 tablespoons shredded coconut (for topping)
Directions
I start by lining an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang so I can easily lift the slice out later.
In a large mixing bowl, I combine the crushed biscuits, melted butter, and desiccated coconut. I mix everything well until the crumbs are evenly coated. Then I press the mixture firmly into the base of the prepared pan, smoothing the surface with the back of a spoon. I place it in the refrigerator for about 20 minutes to firm up.
In another bowl, I mix the sweetened condensed milk, lemon zest, and fresh lemon juice until the mixture becomes smooth and creamy. I pour this lemon mixture over the chilled base and spread it evenly with a spatula.
For the icing, I whisk together the icing sugar and extra lemon juice in a small bowl until smooth and spreadable. I spread the icing over the lemon layer and sprinkle shredded coconut on top.
I refrigerate the slice for at least 3 hours, or until it is fully set. Once firm, I lift it out using the parchment overhang and slice it into squares.
Servings and timing
This recipe makes 16 servings.
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 3 hours 20 minutes
Each serving contains approximately 320 kcal.
Variations
I sometimes swap plain sweet biscuits for graham crackers or digestive biscuits for a slightly different base flavor.
When I want a stronger citrus flavor, I add a little extra lemon zest or mix in some lime zest for a lemon-lime twist.
For extra texture, I occasionally stir a small handful of toasted coconut into the base. I also like drizzling a thin layer of white chocolate over the top instead of icing for a richer finish.
Storage/Reheating
I store the Coconut Lemon Slice in an airtight container in the refrigerator for up to 5 days. I keep the slices separated with parchment paper if I need to stack them.
Since this is a no-bake chilled dessert, I do not reheat it. I serve it straight from the fridge for the best texture and flavor. If I prefer a slightly softer bite, I let it sit at room temperature for about 10 minutes before serving.
FAQs
Can I freeze Coconut Lemon Slice?
Yes, I can freeze it. I wrap individual slices tightly and store them in an airtight container for up to 2 months. I thaw them in the refrigerator before serving.
Can I use bottled lemon juice instead of fresh?
I can, but I prefer fresh lemon juice because it gives a brighter and more natural flavor. Bottled juice may taste slightly less vibrant.
How do I know when the slice is fully set?
I check that the top feels firm to the touch and does not wobble in the center. After at least 3 hours in the fridge, it is usually ready to slice.
Can I make this recipe gluten-free?
Yes, I simply use gluten-free sweet biscuits for the base. The rest of the ingredients are typically gluten-free, but I always check the labels to be sure.
Why is my base crumbly?
If my base turns out crumbly, it usually means I did not press it firmly enough or the butter was not evenly mixed through. I make sure to press it down very firmly and chill it properly before adding the filling.
Conclusion
I find this Coconut Lemon Slice to be a wonderfully simple yet impressive dessert. The buttery coconut base and creamy lemon topping create a refreshing balance of sweet and tangy flavors. Whenever I need an easy, make-ahead treat that everyone enjoys, this is one of my favorite recipes to prepare.
📖 Recipe:
Coconut Lemon Slice
- Total Time: 3 hours 20 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
A bright and refreshing no-bake dessert featuring a buttery coconut biscuit base topped with a smooth, zesty lemon layer and finished with a sweet lemon icing and shredded coconut.
Ingredients
250 g plain sweet biscuits, crushed
125 g unsalted butter, melted
1 cup desiccated coconut
395 g sweetened condensed milk
2 tablespoons lemon zest
½ cup fresh lemon juice
1 cup icing sugar
1 tablespoon extra lemon juice (for icing)
2 tablespoons shredded coconut (for topping)
Instructions
- Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, combine crushed biscuits, melted butter, and desiccated coconut. Mix until well coated.
- Press the mixture firmly into the base of the prepared pan and smooth the surface. Refrigerate for 20 minutes to firm.
- In another bowl, mix sweetened condensed milk, lemon zest, and fresh lemon juice until smooth and creamy.
- Pour the lemon mixture over the chilled base and spread evenly with a spatula.
- Whisk together icing sugar and extra lemon juice until smooth. Spread over the lemon layer.
- Sprinkle shredded coconut evenly over the top.
- Refrigerate for at least 3 hours or until fully set. Lift from the pan and slice into 16 squares.
Notes
For a gluten-free version, use gluten-free sweet biscuits.
Graham crackers or digestive biscuits can replace plain sweet biscuits.
Add extra lemon or lime zest for a stronger citrus flavor.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 square
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
