Sink your sweet tooth into this irresistible No-Bake Milk Chocolate Coconut Slice! With its chewy coconut base, rich velvety chocolate topping, and zero need for an oven, this treat is as easy as it is satisfying. Whether you’re hosting friends, prepping a lunchbox surprise, or just want something a little special after dinner, this slice has your cravings covered. Seriously, if you haven’t tried homemade chocolate coconut bars before, you’re in for a delightful shock at just how much flavor and texture can come from such simple, pantry-friendly ingredients.
Ingredients You’ll Need
Let’s take a moment to appreciate how straightforward these ingredients are—no fancy equipment or rare finds, just familiar staples that blend together to create chocolate-coconut magic. Each ingredient brings its own character, contributing to the perfect balance of creamy, crunchy, and irresistibly chocolatey layers in our No-Bake Milk Chocolate Coconut Slice.
- Graham crackers or digestive biscuits (1 ½ cups, crushed): This forms the firm, slightly crumbly base you’ll love biting into—choose your favorite for a personalized twist.
- Shredded sweetened coconut (1 cup): The star ingredient for chewiness and that classic coconut flavor.
- Sweetened condensed milk (½ cup): Adds creamy sweetness and helps bind the base layers together.
- Unsweetened cocoa powder (¼ cup): Brings a deep cocoa note to the base, balancing the milk chocolate topping.
- Unsalted butter, melted (½ cup): Gives that rich, melt-in-your-mouth texture every great slice needs.
- Vanilla extract (1 teaspoon): Just a splash for warmth and aroma that pulls everything together.
- Milk chocolate chips or chopped milk chocolate (1 ½ cups): The luscious top layer—silky, sweet, and utterly satisfying.
- Coconut oil (1 tablespoon, optional): Stir this into your melted chocolate for a glossy, easier-to-slice finish.
How to Make No-Bake Milk Chocolate Coconut Slice
Step 1: Prepare Your Pan
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, letting the paper overhang the sides. This handy trick is going to make lifting your finished slice out of the pan a total breeze (and a bit of an Instagram moment, too).
Step 2: Mix the Base
Grab a large mixing bowl and combine your crushed graham crackers or biscuits, shredded coconut, unsweetened cocoa powder, melted butter, sweetened condensed milk, and vanilla extract. Use a big spoon or spatula to really work these together until everything looks sticky and evenly mixed—the mixture should clump together when squeezed.
Step 3: Press Into the Pan
Spoon your base mixture into the lined pan, pressing it firmly into an even layer. Use the back of a spoon or the flat bottom of a glass to get a nice, smooth and compact surface. This sets the stage for a sturdy yet tender slice.
Step 4: Melt the Chocolate
Pop your milk chocolate chips or chopped chocolate (plus coconut oil if using) into a microwave-safe bowl. Heat in short bursts, stirring frequently until silky smooth—or gently melt over a double boiler if you prefer. The coconut oil helps the chocolate slice more cleanly and stay glossy.
Step 5: Top and Chill
Pour the melted chocolate over your coconut base and spread gently to the edges. Give the pan a little wiggle to level it out. Slide the tray into the fridge for at least 2 hours, until the chocolate is firm and the base is set.
Step 6: Slice and Enjoy
When the chocolate has hardened, simply lift the whole block out using the parchment overhang. Place it on a cutting board and use a sharp knife (warmed slightly, if you like extra clean edges) to cut into bars or squares. Now—try not to snag a piece before everyone else gets a taste!
How to Serve No-Bake Milk Chocolate Coconut Slice
Garnishes
A simple sprinkle of extra shredded coconut on the chocolate while it’s still warm adds a lovely snowy effect. Or, for an artisanal twist, try a dusting of cocoa powder or even a scatter of finely chopped toasted nuts right before serving.
Side Dishes
Serve No-Bake Milk Chocolate Coconut Slice alongside fresh berries, a bowl of whipped cream, or even a scoop of vanilla ice cream. The slice’s creamy, chocolaty richness makes it a dreamy partner for lighter, fruit-driven sides or a steaming mug of coffee or tea.
Creative Ways to Present
For gatherings, arrange the cut slices on a tiered dessert stand or pop them into colorful mini cupcake papers for easy sharing. You could even drizzle the top with a contrasting dark or white chocolate, or cut the slab into bite-size “petit fours” for a chic dessert platter.
Make Ahead and Storage
Storing Leftovers
Tuck any extras into an airtight container and pop them in the fridge, where they’ll keep well for up to one week. Stack slices with sheets of parchment or wax paper between layers to prevent them from sticking together.
Freezing
Need to make your No-Bake Milk Chocolate Coconut Slice in advance? Absolutely! Freeze the cut squares in a single layer, then transfer to a freezer-safe container with parchment between layers. They’ll happily hang out in the freezer for up to three months—just thaw in the fridge before serving.
Reheating
Since this treat is delightfully no-bake, there’s no need to reheat it! If you prefer your slice extra soft, simply let it sit at room temperature for 10–15 minutes before serving, allowing the chocolate to become slightly fudgy.
FAQs
Can I use desiccated coconut instead of shredded coconut?
Yes, you can! Desiccated coconut gives the slice a finer texture, while shredded coconut makes it chewier. Go with your preference or whatever you have on hand—the recipe is super flexible.
Is it possible to make this recipe dairy-free or vegan?
Definitely—with a couple of swaps. Use dairy-free butter and sweetened condensed coconut milk, and pick your favorite vegan chocolate chips. Just be sure to check the taste, as different products may change the sweetness a bit.
What’s the best way to crush graham crackers or biscuits?
You can pulse them in a food processor for fine crumbs or toss them into a zip-top bag and use a rolling pin to crush them by hand. The latter is a great stress reliever and works beautifully!
How thick should the chocolate topping be?
The recipe creates a pleasantly thick layer of chocolate, but if you like a thinner top, feel free to reduce the chocolate to just 1 cup. If you want the topping super glossy and easy to slice, don’t skip the coconut oil.
Can I add extras like nuts or dried fruit?
Absolutely! Chopped toasted nuts, mini marshmallows, or a handful of chopped dried cranberries or cherries can be folded into the base mixture for extra flavor and texture in your No-Bake Milk Chocolate Coconut Slice.
Final Thoughts
Once you’ve tasted how ridiculously easy and delicious this No-Bake Milk Chocolate Coconut Slice is, it just might become your go-to for parties, holiday trays, or afternoon pick-me-ups. Grab those pantry staples and treat yourself and your loved ones—this simple slice is bound to steal the show!
Print
No-Bake Milk Chocolate Coconut Slice Recipe
- Total Time: 2 hours 15 minutes
- Yield: 16 squares 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich, chocolatey goodness of these No-Bake Milk Chocolate Coconut Slice bars. A perfect blend of graham crackers, shredded coconut, and sweetened condensed milk, topped with a layer of smooth milk chocolate.
Ingredients
Base:
- 1 ½ cups crushed graham crackers or digestive biscuits
- 1 cup shredded sweetened coconut
- ½ cup sweetened condensed milk
- ¼ cup unsweetened cocoa powder
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Topping:
- 1 ½ cups milk chocolate chips or chopped milk chocolate
- 1 tablespoon coconut oil (optional, for smoother topping)
Instructions
- Prepare Base: Line an 8×8-inch square baking pan with parchment paper. Combine graham crackers, coconut, cocoa powder, melted butter, condensed milk, and vanilla. Press into pan.
- Melt Chocolate: Melt chocolate and coconut oil, then pour over base.
- Chill: Refrigerate for 2 hours until set. Slice into bars and enjoy!
Notes
- You can use desiccated coconut for a finer texture.
- For a richer taste, substitute dark chocolate for milk chocolate.
- Store in the fridge for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: Australian-Inspired, American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
