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Lemon and coconut slice

  • 2:10 Prep
  • Makes 12


  • 250g milk arrowroot biscuits
  • 125g unsalted butter, melted, plus extra 1 tbs softened unsalted butter
  • 1/2 cup (150g) NESTLÉ Sweetened Condensed Milk
  • 1 cup (90g) desiccated coconut
  • Zest and juice of 1 lemon
  • 2 cups (300g) pure icing sugar, sifted
  • Toasted coconut flakes, to sprinkle


  • 1
    Grease and line a 20cm square pan with baking paper, leaving plenty overhanging the sides.
  • 2
    Place biscuits in a food processor and whiz to fine crumbs. Add melted butter, condensed milk, desiccated coconut and lemon zest, then whiz until well combined. Press the mixture into the prepared pan and chill for 2 hours or until firm.
  • 3
    For the icing, combine icing sugar, lemon juice and remaining 1 tbs softened butter in a bowl, stirring until smooth.
  • 4
    Spread icing over slice and sprinkle with toasted flaked coconut. Allow to set for 1 hour, then slice into 12 rectangles.

Source: taste.com.au


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