Apricot & Coconut No-Bake Slice
Simple pantry ingredients can make some of the best baking, and this Apricot & Coconut No-Bake Slice is a perfect example. Crushed biscuits form the base, while dried apricots and coconut add plenty of flavour and texture without needing to turn on the oven.
It’s an easy slice to throw together when you want something sweet for the week, and the combination of apricot, coconut and chocolate works beautifully. A little extra coconut and chocolate scattered over the top gives it a simple finish before everything goes into the fridge to set.
This was the second slice I made for Episode 1 of The Sunday Bake Series. Rather than creating two completely different recipes, I used the same basic biscuit, butter and condensed milk mixture to make this Apricot & Coconut Slice as well as my Cranberry & White Chocolate No-Bake Slice. It’s a handy base to know because a few simple changes can take it in a completely different direction.
Watch the Video
For the very first episode of The Sunday Bake Series, I wanted to show how versatile a simple no-bake slice can be.
I’m making this Apricot & Coconut No-Bake Slice alongside a Cranberry & White Chocolate version, using the same basic mixture for both. You can see exactly how I put each slice together and turn one straightforward base into two different sweet treats.
The Sunday Bake Series – Episode 1: Two Easy No-Bake Slices
Other Recipes You May Like
If you enjoy easy slices and homemade baking, you might also like:
- Cranberry & White Chocolate No-Bake Slice
- The Easiest Cinnamon Scrolls
- Chocolate Chip Cookies – Pantry Dry Mix
- The Ultimate Easy Scone Recipe + 5 Delicious Variations
Recipe Card
Apricot & Coconut No-Bake Slice
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Ingredients
- 115g butter
- 200g sweetened condensed milk
- 250g plain sweet biscuits, crushed
- ½ cup dried apricots, chopped
- ½ cup desiccated coconut
- 2 Tbsp chocolate chips
For the Top
- Extra desiccated coconut
- Extra chocolate chips
Method
- Line a slice tin with baking paper, leaving a little overhang to make the slice easier to remove.
- Add the butter and sweetened condensed milk to a saucepan. Heat gently, stirring until the butter has melted and the mixture is smooth. Remove from the heat.
- Add the crushed biscuits, chopped dried apricots, coconut and 2 Tbsp chocolate chips to a large bowl. Mix to combine.
- Pour over the warm butter and condensed milk mixture, then stir until everything is evenly coated.
- Transfer the mixture to the prepared tin and press down firmly and evenly.
- Sprinkle a little extra coconut and chocolate chips over the top, gently pressing them into the surface.
- Refrigerate for approximately 2 hours, or until firm.
- Lift the slice from the tin using the baking paper, cut into pieces and serve.
What to Serve With
- Tea or coffee
- Fresh fruit
- As part of an afternoon tea platter
- Packed into lunchboxes for a sweet treat
- Alongside a selection of homemade slices and baking
Stacey’s Kitchen Tips
- Chop the dried apricots into small pieces so you get some in every bite.
- Crush the biscuits fairly finely, but don’t worry if a few larger pieces remain for texture.
- Gently heat the butter and condensed milk just until the butter has melted.
- Press the mixture firmly into the tin so the finished slice holds together well.
- Give the slice plenty of time to chill before cutting for cleaner pieces.
Variations & Substitutions
- Use milk, dark or white chocolate chips depending on what you have available.
- Add a little extra coconut if you prefer a stronger coconut flavour.
- Swap some of the apricots for another dried fruit such as cranberries.
- Add chopped nuts for a little extra crunch.
Storage, Freezer & Make-Ahead Notes
Apricot & Coconut No-Bake Slice is easy to prepare ahead of time and can be made the day before you plan to serve it. Once prepared, simply cover the tin and leave it in the refrigerator until the slice is completely firm.
Store cut pieces in an airtight container in the refrigerator for up to 5 days.
Final Thoughts
This Apricot & Coconut No-Bake Slice is exactly the sort of recipe that’s worth keeping on hand for those times when you want to make a little baking without making things complicated. The apricot adds natural sweetness and chewiness, while the coconut and chocolate make it feel like a proper treat.
Using the same base for two different slices was also a great way to begin The Sunday Bake Series. It shows that baking doesn’t always have to involve complicated recipes or a long list of ingredients—and in this case, it doesn’t even require an oven.
If you enjoyed this flavour, don’t forget to try the Cranberry & White Chocolate No-Bake Slice from the same episode. Although they begin with the same base, the finished slices are quite different, so you may just have to make both to decide which one is your favourite.
Stacey
Apricot & Coconut No-Bake Slice
Ingredients
- 115 g butter
- 200 g sweetened condensed milk
- 250 g plain sweet biscuits crushed
- ½ cup dried apricots chopped
- ½ cup desiccated coconut
- 2 Tbsp chocolate chips
For the Top
- extra desiccated coconut
- extra chocolate chips
Instructions
- Line a slice tin with baking paper, leaving a little overhang to make the slice easier to remove.
- Add the butter and sweetened condensed milk to a saucepan. Heat gently, stirring until the butter has melted and the mixture is smooth. Remove from the heat.
- Add the crushed biscuits, chopped dried apricots, coconut and 2 Tbsp chocolate chips to a large bowl. Mix to combine.
- Pour over the warm butter and condensed milk mixture, then stir until everything is evenly coated.
- Transfer the mixture to the prepared tin and press down firmly and evenly.
- Sprinkle a little extra coconut and chocolate chips over the top, gently pressing them into the surface.
- Refrigerate for approximately 2 hours, or until firm.
- Lift the slice from the tin using the baking paper, cut into pieces and serve.
Notes
Notes
- Chop the apricots into small pieces so they’re evenly distributed throughout the slice.
- Press the mixture firmly into the tin before adding the toppings.
- Chill until completely firm before slicing.
Variations
- Use milk, dark or white chocolate chips.
- Add chopped nuts for extra crunch.
- Increase the coconut slightly for a stronger coconut flavour.
Storage
- Refrigerate in an airtight container for up to 5 days.
