Lemon Coconut Slice

This no-bake, quick lemon coconut slice has a light and
creamy texture and is perfect for morning or afternoon tea
or for sharing with friends – If you want to!
125g (1/2 block) Copha, chopped
250g (1 packet) Arnott’s Milk Coffee Biscuits
80g (1 cup) desiccated coconut
160g (½ cup) sweetened condensed milk
Lemon Topping
185g (3/4 cup) Copha, chopped
110g (3/4 cup) white chocolate melts
200g (2/3 cup) sweetened condensed milk
250g tub sour cream
60ml (¼ cup) lemon juice
2 teaspoons finely grated lemon rind
40g (½ cup) desiccated coconut, extra
1 teaspoon finely grated lemon rind, extra
1. Grease and line a 20cm x 30cm slice tin. Make sure the
paper has a 2cm overhang.
2 Melt the Copha in a microwave on high or in a saucepan
until fully melted. Using a food processor, process
the biscuits and coconut until they resemble fine
3 Add the melted Copha and sweetened condensed milk
and mix together. Press the biscuit mixture firmly into
the tin, using the back of a spoon. Put in the fridge to set
for 10 minutes.
Lemon Topping
1. Melt the Copha and chocolate in a microwave on high
or in a saucepan over low heat until fully melted and
2. Place sweetened condensed milk, sour cream, lemon
juice and rind in a large bowl and mix to combine. Add
the Copha chocolate mixture and mix until smooth.
3. Pour over the base and smooth the top. Put in the fridge
to set for 20 minutes.
4. Place extra coconut and lemon rind in a small bowl and
mix to combine. Sprinkle over the slice to serve. Slice into
24 bars.
NOTE • This slice will keep in an airtight container in the fridge
for up to 3 days.

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