Create · Harvest · House & Home · Indulgence · Recipes

Lemon Coconut Slice

Just love this lemon, coconut unbaked slice … perfect for the hot weather and deliciously rich enough to have just one square with coffee  … if you can limit yourself!

 

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First line a 7-8″ square pan ( or similar ) with  non stick bake paper

Ingredients:

375 gm pack of Arnotts shortbread biscuits crushed

3/4 cup chopped almonds or almond meal

1/2 cup oat bran

1 cup shredded coconut

2 tblsp chia

125 gms melted butter

2/3 can sweetened condensed milk

Zest of 1 large or 2 small lemons

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For the Icing:

1 1/2 cups icing sugar
Small knob of butter
Lemon juice … 1/2 large or 1 small
Extra coconut

Make:

Crush biscuits and mix with other dry ingredients, add lemon zest

Melt butter and combine with sweetened condensed milk

Stirring with a knife … mix combined milk and butter with dry ingredients

Spoon into the lined pan and press down well and into the corners … I use the back of a large tablespoon

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Refridgerate for 1-2hrs

Make up Icing …. melt butter and add to icing sugar

Add squeezed lemon juice a little at a time as the icing sugar will soak it up quickly …. you want a soft icing but not runny.

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Spread over the top of the slice and sprinkle with extra coconut

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Place in the fridge for another 2hrs or overnight before cutting into squares

I cut the square into quarters then each quarter into 9 pieces but you can vary the size to your taste.

Store in a lidded container in the fridge.

Now …. put the kettle on!IMG_0790.jpg

 

 

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