If you’re searching for a quick, indulgent treat that’s as easy to love as it is to make, the No-Bake Milk Chocolate Coconut Slice is the answer to your dessert dreams. Imagine a base that’s texturally rich with crushed biscuits and coconut, held together by creamy condensed milk and finished with a luscious, glossy milk chocolate topping. Every bite delivers mellow sweetness, coconut crunch, and a hit of nostalgia, all wrapped up in a recipe that skips the oven and keeps the cleanup simple. Whether you’re whipping up a last-minute dessert for friends or treating yourself to a little homemade magic, this slice will become a cherished addition to your no-bake repertoire.

No-Bake Milk Chocolate Coconut Slice Recipe - Recipe Image

Ingredients You’ll Need

One of the things you’ll adore about the No-Bake Milk Chocolate Coconut Slice is how effortlessly the ingredients come together. Each item is simple but purposeful, contributing flavor, structure, or that unforgettable melt-in-your-mouth feel.

Crushed digestive biscuits or graham crackers (2 cups): The foundation for the base, adding texture and a lightly sweet crunch.
Desiccated coconut (1 cup): Brings signature chew and subtle tropical flavor that pairs beautifully with chocolate.
Sweetened condensed milk (1/2 cup): The magic glue—sweeter and thicker than regular milk, it binds everything and adds luxurious creaminess.
Unsalted butter, melted (1/2 cup): Keeps the slice moist and rich, and helps the base set firmly when chilled.
Cocoa powder (1/4 cup): Deepens the chocolate notes in the base for even more cocoa goodness.
Vanilla extract (1 teaspoon): Adds warmth and rounds out the dessert’s flavor profile.
Milk chocolate chips (1 1/2 cups): Create a glossy, melt-in-your-mouth chocolate topping that sets perfectly when chilled.
Vegetable oil (2 teaspoons): Ensures the chocolate layer becomes ultra-smooth and easy to slice.

How to Make No-Bake Milk Chocolate Coconut Slice

Step 1: Prepare Your Pan

Start by lining an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides. This simple step ensures easy removal later and keeps your slices looking neat and tidy.

Step 2: Mix the Base

In a large bowl, combine the crushed biscuits or graham crackers, desiccated coconut, sweetened condensed milk, melted butter, cocoa powder, and vanilla extract. Mix well until everything is evenly coated and the mixture becomes sticky and uniform.

Step 3: Press into the Pan

Spoon the biscuit-coconut mixture into your prepared dish and press it down firmly and evenly with the back of a spoon or your fingertips. Aim for a compact base, which makes the finished No-Bake Milk Chocolate Coconut Slice hold together beautifully when sliced.

Step 4: Melt the Chocolate

In a microwave-safe bowl, heat the milk chocolate chips with the vegetable oil in 30-second bursts, stirring in between, until the chocolate is smooth and glossy. This step helps get that professional, even finish on your topping!

Step 5: Spread and Chill

Pour your melted chocolate over the pressed biscuit base, spreading evenly with a spatula. Let the tray chill in the refrigerator for at least 3 hours, or until the chocolate topping has set completely.

Step 6: Slice and Serve

When ready, lift the slab out of the pan using the parchment overhang. With a sharp knife, slice into squares—cleaning the knife between cuts gives the prettiest results. Now, it’s time to enjoy the No-Bake Milk Chocolate Coconut Slice!

How to Serve No-Bake Milk Chocolate Coconut Slice

Garnishes

Dust your slice with a little extra desiccated coconut for that irresistible, snowy finish. A drizzle of melted dark chocolate or a scattering of chopped nuts can also add visual flair and crunch, turning an everyday treat into something truly special.

Side Dishes

Pair the No-Bake Milk Chocolate Coconut Slice with a scoop of creamy vanilla ice cream or a dollop of softly whipped cream for an indulgent dessert plate. If you’re feeling adventurous, a side of fresh berries will add a tart note that balances the richness.

Creative Ways to Present

Try serving the slices stacked high on a vintage cake stand at afternoon tea, or cut them into bite-sized bars for your next picnic. For festive occasions, wrap pieces in parchment and tie with baker’s twine for charming edible gifts that everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep your No-Bake Milk Chocolate Coconut Slice in an airtight container in the refrigerator. The slices will stay fresh and delicious for up to a week, making them perfect for snacking, sharing, or popping into lunchboxes.

Freezing

Want to make a batch ahead? These slices freeze beautifully. Arrange them in a single layer separated by parchment in a freezer-safe container. Simply thaw in the fridge before serving, and enjoy a sweet treat at a moment’s notice.

Reheating

No reheating needed for this no-bake wonder! In fact, it’s best enjoyed chilled or at cool room temperature, which preserves its lovely chocolate snap and chewy, moist base.

FAQs

Can I use semisweet or dark chocolate instead of milk chocolate?

Absolutely! If you prefer a deeper cocoa flavor and a less sweet finish, swap the milk chocolate chips for semisweet or dark chocolate. Just follow the same melting instructions and enjoy a more decadent spin on the classic slice.

Is it possible to make this coconut slice dairy free?

With a few swaps—like using dairy-free butter, coconut condensed milk, and vegan chocolate chips—you can make a delicious dairy-free version of this treat. Just check that your biscuits and other ingredients are plant-based.

How can I prevent the chocolate from cracking when slicing?

For the cleanest slices, use a hot, sharp knife (run it under hot water, then wipe dry) and cut through the chocolate topping in one smooth motion. Cleaning the blade between cuts also helps keep each piece picture-perfect.

Can I add mix-ins to the base?

Definitely! Stir in up to 1/2 cup of chopped nuts, dried cherries, or other dried fruit to the base for extra texture and bursts of flavor. It’s a fun way to customize your No-Bake Milk Chocolate Coconut Slice.

Why isn’t my slice setting properly?

Be sure to refrigerate the slice for the full 3 hours (or longer) before cutting. If the base seems too soft, double-check that you measured the condensed milk and butter accurately, and make sure you’re using full-fat versions for best texture.

Final Thoughts

There’s just something irresistibly nostalgic about a generous square of No-Bake Milk Chocolate Coconut Slice. It’s effortless to make, deeply satisfying, and always a crowd-pleaser—especially when you need a little kitchen magic without turning on the oven. Give it a try, share a slice (or two!), and let this sweet classic become a new favorite in your home as well.

No-Bake Milk Chocolate Coconut Slice Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 3 hours 20 minutes (including chilling)
Yield: 16 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of this easy no-bake milk chocolate coconut slice. With a buttery biscuit base topped with luscious milk chocolate, this treat is perfect for satisfying your sweet cravings.

Ingredients

Scale

Base:

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

Topping:

1 1/2 cups milk chocolate chips
2 teaspoons vegetable oil

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Instructions

Line the Dish: Line an 8×8-inch baking dish with parchment paper.
Mix Base Ingredients: In a large bowl, combine crushed biscuits, desiccated coconut, condensed milk, melted butter, cocoa powder, and vanilla extract. Press firmly into the dish.
Melt Chocolate: In a microwave-safe bowl, melt chocolate chips with vegetable oil in intervals, stirring until smooth.
Spread Chocolate: Pour melted chocolate over the base and spread evenly.
Chill: Refrigerate for at least 3 hours until set.
Slice and Serve: Lift out using parchment overhang and slice into squares.

Notes

For extra texture, add 1/2 cup chopped nuts or dried fruit to the base.
To make a darker version, use semisweet or dark chocolate instead of milk chocolate.
Store in the refrigerator for up to 1 week or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Australian-inspired, British-inspired