Traditional Lemon & Coconut Slice

September 12, 2023

This no-bake lemony treat is one of those classic recipes almost everyone enjoys. Allow at least 4 hours setting time ... so it is best made in the morning or the night before.



125 g plant based Nuttelex melted

250 g packet of milk arrowroot biscuits

1 cup desiccated coconut

1/2 cup condensed milk

1 zest of a lemon

coconut flakes (toasted)

Top Layer Icing

60 g plant based Nuttelex softened at room temperature

2 cups sifted icing sugar

2 1/2 tbsp lemon juice


food processor

large snap lock bag

rolling pin


fine grater/zester for lemon

18 -20 cm square baking tray / cake tin

baking paper

plastic food wrap


The Base

1 Grease and line the baking tray/ cake tin

2Place biscuits in a snap-lock bag and use the rolling pin to crush into a fine crumb (or whizz in food processor).

3Add crushed biscuits to a bowl and pour in the melted Nuttelex, the condensed milk, and the finely grated lemon zest. Mix well till evenly incorporated.

4Scoop the biscuit mixture into the lined square cake tin and once all the mixture is in, push down firmly to compact the mixture and then even-out the top. Then cover the tray and place in fridge to set for 2 hours.

The Icing

1In a bowl, combine Nuttelex, sifted icing sugar, and lemon juice. Whisk till smooth.

2Remove the biscuit base from the fridge and smooth over the top with the freshly whisked icing mixture. Then sprinkle with the toasted coconut flakes. Allow another 2 hours to set, but the longer the better.

1Once ready, cut it into 12 rectangular pieces and enjoy!