If you’re searching for a dessert that’s decadently chocolatey, lusciously coconutty, and blissfully easy to make, look no further than this No-Bake Chocolate Coconut Slice. With a chewy, rich base topped with a silky chocolate layer, every bite brings an irresistible combination of textures and flavors. It’s perfect for those moments when you crave something sweet but don’t want to turn on the oven, and it’s a guaranteed crowd-pleaser for everything from afternoon tea to festive gatherings. Trust me, once you try this No-Bake Chocolate Coconut Slice, you’ll wonder how you ever lived without it!

No-Bake Chocolate Coconut Slice Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about the No-Bake Chocolate Coconut Slice is how it transforms a handful of pantry staples into something truly special. Each ingredient plays a starring role, from the buttery biscuits that form the base to the glossy chocolate topping that makes every square a showstopper.

Crushed graham crackers or digestive biscuits (1 1/2 cups): These create a sturdy, slightly crunchy foundation for the slice, adding subtle sweetness and texture.
Desiccated coconut (1 cup): Coconut brings a chewy bite and tropical flavor that pairs perfectly with chocolate.
Unsweetened cocoa powder (1/4 cup): This gives the base its rich chocolatey depth without overpowering sweetness.
Sweetened condensed milk (1/2 cup): Acts as the glue for the base, adding creaminess and just the right amount of sweetness.
Unsalted butter, melted (1/2 cup): Butter keeps everything moist and helps bind the base together for easy slicing.
Vanilla extract (1 teaspoon): Just a splash rounds out all the flavors and enhances the chocolate notes.
Semi-sweet chocolate chips or chopped chocolate (1 1/2 cups): The topping melts into a luscious layer, making each bite feel indulgent.
Coconut oil or butter (2 tablespoons): Mixing this into the chocolate topping ensures it sets with a gorgeous, glossy finish and a hint of coconut aroma.

How to Make No-Bake Chocolate Coconut Slice

Step 1: Prepare Your Pan

Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides. This simple step will make it a breeze to lift out your finished No-Bake Chocolate Coconut Slice—no sticky corners or tricky maneuvering required!

Step 2: Combine Dry Ingredients

In a large mixing bowl, combine the crushed graham crackers or digestive biscuits, desiccated coconut, and cocoa powder. Stir everything together so the chocolate and coconut are evenly distributed—this ensures every square gets the perfect balance of texture and flavor.

Step 3: Add Wet Ingredients and Mix

Pour in the sweetened condensed milk, melted butter, and vanilla extract. Stir everything thoroughly until the mixture becomes thick, sticky, and uniform. Don’t be afraid to get in there with a sturdy spatula; you want every crumb coated for the most delicious base.

Step 4: Press Into the Pan

Tip the mixture into your prepared pan. Use a spatula or the back of a spoon to press it down firmly and evenly. Take your time here—a compact base means your No-Bake Chocolate Coconut Slice will hold together beautifully once chilled and sliced.

Step 5: Make the Chocolate Topping

In a heatproof bowl, combine the semi-sweet chocolate and coconut oil or butter. Melt them together either over a pot of simmering water (double boiler method) or in the microwave in 20-second bursts, stirring after each. When smooth and glossy, pour the topping over the base and spread it out evenly.

Step 6: Chill and Slice

Refrigerate the pan for at least 2 hours, or until the slice is firm and set. Once chilled, use the parchment overhang to lift the slab out of the pan. Place it on a cutting board and slice into 16 squares. Serve your No-Bake Chocolate Coconut Slice chilled for the dreamiest texture!

How to Serve No-Bake Chocolate Coconut Slice

Garnishes

Give your No-Bake Chocolate Coconut Slice an extra flourish by sprinkling a little extra desiccated coconut, a pinch of sea salt, or even a drizzle of white chocolate on top. These simple touches add both beauty and a pop of contrasting flavor.

Side Dishes

While these slices steal the show on their own, they also pair wonderfully with a scoop of vanilla ice cream or a bowl of fresh berries. If you’re serving them at a gathering, a platter of tropical fruit or a pot of strong coffee makes a lovely complement.

Creative Ways to Present

For parties or special occasions, try cutting the No-Bake Chocolate Coconut Slice into small bite-sized cubes and threading them onto skewers with pieces of pineapple or strawberry. Or, wrap individual slices in parchment and tie with twine for a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

Once sliced, store your No-Bake Chocolate Coconut Slice in an airtight container in the refrigerator. The slices keep beautifully chilled for up to a week, maintaining their perfect texture and bold flavors.

Freezing

For longer storage, freeze individual slices in a single layer, separated by parchment paper. Pop them into a zip-top bag or airtight container, and they’ll keep for up to 3 months. Thaw in the fridge overnight for best results.

Reheating

No need to reheat—this treat is at its best served cold or at cool room temperature. If you’ve frozen your No-Bake Chocolate Coconut Slice, just allow it to thaw in the refrigerator before enjoying.

FAQs

Can I use sweetened shredded coconut instead of desiccated coconut?

Absolutely! Sweetened shredded coconut will make the base a little softer and add an extra layer of sweetness. If you love coconut, it’s a delicious swap—just keep an eye on the overall sweetness of the finished slice.

What can I use instead of graham crackers or digestive biscuits?

Any plain, crisp cookie or biscuit will work—think vanilla wafers, Marie biscuits, or even chocolate cookies for a richer base. Just make sure to crush them finely for the best texture.

Can I make this dairy-free?

Yes! Use a plant-based butter and dairy-free sweetened condensed milk (available at many health food stores), and be sure to choose dairy-free chocolate for the topping. The No-Bake Chocolate Coconut Slice will still be a total delight.

Why is my slice crumbly instead of holding together?

This usually happens if the mixture is too dry. Double-check your ingredient measurements and make sure everything is well combined. If it seems crumbly before pressing into the pan, add a splash more melted butter or condensed milk until the mixture holds together when pressed.

Can I add mix-ins like nuts or dried fruit?

Definitely! Chopped nuts, dried cherries, or even a handful of mini marshmallows make tasty additions. Just stir them in with the dry ingredients for a fun twist on the classic No-Bake Chocolate Coconut Slice.

Final Thoughts

If you’re looking for a no-fuss, crowd-pleasing dessert, the No-Bake Chocolate Coconut Slice is a must-try. It’s easy, delicious, and endlessly customizable—plus, there’s nothing quite as satisfying as biting into a homemade chocolate treat that took just minutes to prepare. Give it a go, and don’t be surprised if it becomes your new favorite sweet fix!

No-Bake Chocolate Coconut Slice Recipe

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4.9 from 13 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 16 squares 1x
Diet: Non-Vegetarian

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Description

This No-Bake Chocolate Coconut Slice is a delicious and easy-to-make dessert combining the rich flavors of chocolate and coconut. This slice features a crunchy base made from crushed graham crackers, desiccated coconut, and cocoa powder, all bound together with sweetened condensed milk and melted butter. Topped with a smooth, glossy chocolate layer, this treat is perfect for quick preparation without baking, making it ideal for any occasion or a sweet snack.

Ingredients

Scale

Base

1 1/2 cups crushed graham crackers or digestive biscuits
1 cup desiccated coconut
1/4 cup unsweetened cocoa powder
1/2 cup sweetened condensed milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract

Chocolate Topping

1 1/2 cups semi-sweet chocolate chips or chopped chocolate
2 tablespoons coconut oil or butter

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Instructions

Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to allow easy removal of the slice once set.
Mix Dry Ingredients: In a large bowl, combine the crushed graham crackers, desiccated coconut, and unsweetened cocoa powder. Stir well to evenly distribute the ingredients.
Add Wet Ingredients: Pour in the sweetened condensed milk, melted butter, and vanilla extract into the dry mixture. Stir thoroughly until the mixture is well coated and forms a thick, sticky consistency.
Press Mixture into Pan: Transfer the mixture to the prepared pan and use a spatula or the back of a spoon to press it firmly and evenly into the base of the pan, creating a compact layer.
Melt Chocolate Topping: In a heatproof bowl, melt the semi-sweet chocolate chips and coconut oil together using a double boiler method or microwave in 20-second bursts, stirring after each until smooth and glossy.
Spread Chocolate: Pour the melted chocolate over the pressed base and use a spatula to spread it evenly across the surface.
Chill: Place the pan in the refrigerator and chill for at least 2 hours or until the chocolate topping is firm and set.
Serve: Use the parchment overhang to lift the set slice out of the pan, cut into 16 squares, and serve chilled.

Notes

For added texture and flavor, consider mixing in chopped nuts or dried fruits into the base mixture.
A sprinkle of flaky sea salt on top enhances the chocolate flavor and adds a pleasant contrast.
Store the slice in an airtight container in the refrigerator for up to 1 week.
For longer storage, these slices freeze well – thaw in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Australian-Inspired