No Bake Lemon and Coconut SliceNo Cooking Required!
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.
Thank you to Gina for submitting this recipe to Stay at Home Mum.
Submitted by Gina M from Capalaba
serves
6time needed
prepingredients
8difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 131g serve |
Qty per 100g |
|
| Energy | 2560kJ | 1961kJ |
| Protein | 4.91g | 3.76g |
| Fat,total | 34g | 26g |
| -saturated | 24g | 18g |
| Carbohydrate | 42g | 32g |
| -sugars | 21g | 16g |
| Dietary Fibre | 3.53g | 2.71g |
| Sodium | 427mg | 327mg |
Ingredients
- 125 grams Butter
- 1 Condensed Milk (395ml)
- 250 grams Scotch Finger Biscuits
- 1 tsp Lemon Zest
- 1 1/2 cups Desiccated Coconut
Icing Ingredients:
- 1 1/2 tbsp Lemon Juice
- 1 3/4 cups Icing Sugar
Method
- 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.
To Make the Icing:
- 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.
