The No Bake Lemon and Coconut Slice is a terrific recipe that can just be thrown together.
It must be kept in the fridge, but will last up to a week (if it doesn’t get all gobbled up first!).
An alternative to the traditional lemon juice and icing sugar is to make a cream cheese icing – makes it that little bit more decadent.
No Bake Lemon and Coconut Slice
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
0
minutesCalories
200
kcalTotal time
10
minutesZesty lemon slice with coconut—refreshing and oven-free.
Cook Mode
Keep the screen of your device on
Ingredients
125 gram Butter
395 ml Condensed Milk
250 gram Scotch Finger biscuits
1 tsp Lemon zest
1.5 cup Desiccated coconut
- Icing Ingredients:
1.5 tbsp Lemon juice
1.75 cup Icing sugar
Directions
- Line a lamington tin with baking paper and set aside.
- Place the butter and condensed milk into a microwave proof jug and cook on HIGH for 1 minute. Stir well. Continue until the butter is melted and mixed through.
- Put the Scotch Finger Biscuits into a blender and blend until they resemble breadcrumbs. Remove and pour into a bowl.
- Add the coconut, lemon juice and lemon zest to the breadcrumb mixture and mix.
- Pour the melted butter and condensed milk mixture into the breadcrumbs.
- Stir until it comes together. Pour into the pre-prepared tin and press well.
- Place the mixture in the fridge to set.
- Mix together the icing sugar and lemon juice and beat with a whisk until smooth.
- Pour over the slice mixture, and place the slice in the fridge.
- Decorate with a little lemon zest if you wish.
Submitted by Gina M from Capalaba
Thank you to Gina for submitting this recipe to Stay at Home Mum.
Have your say!