June 04

Lemon Coconut Slice

A new but dear friend who shares my love of all things citrus gave me this recipe. It’s been around for quite some time, but it’s a quick, simple and no bake slice. It’s a great one to have all of the ingredients in the pantry to use with very little notice….well you just need time for it to set in the fridge.

Of course, I had to make it for the family, and after a few tweaks it’s ready to be shared with you.

We found the best biscuits were the Coconut Crunch Naturally Good Bakehouse Cookies but of course, you can use any type of plain gluten free biscuit. We buy these biscuits from my local Super IGA.

You can add a little lemon rind to the base if you like, but my family prefer it plain. It’s up to you. In the icing I love using lemon essential oil instead of lemon juice. You could also add a few drops of lemon essential oil to the base if you wanted that extra zing as well. If you use lemon rind in the base use the rind from 1/2 to 1 whole lemon, and if you prefer using lemon juice in the icing use it instead of the water. If you use lemon essential oil, then please remember, I use dōTERRA essential oils. The lemon essential oil can be ingested. Do not buy a lemon essential oil from the shops and use it, as it may actually be harmful to ingest.

Lemon Coconut Slice

Prep time Total time
2 hours 2 hours

The preparation time is very little, approximately 5 minutes, but it does take an 1 hour to cool and set the base, then a while for the icing to set, so I’ve set the preparation time as 2 hours.

Author: Tracey Francis of Essential Olie


  • 200g Gluten Free Plain Biscuits*
  • 1 cup Desiccated Coconut
  • 130g Condensed Milk
  • 95g Butter
  • Icing
  • 1 cup Icing Sugar (sifted)
  • 2 Tablespoons boiling water
  • 1 Tablespoon soft Butter
  • 6 drops dōTERRA Lemon Essential Oil
  • 2 Tablespoons Desiccated Coconut (to sprinkle on the icing)


    1. Line a small slice tray with greaseproof paper.
    2. Crush biscuits til fine (I put the biscuits in 2 ziplock bags and use the end of a rolling pin)
    3. In a small saucepan, combine condensed milk and butter, and bring to the boil over a low heat (stir to combine).
    4. Take saucepan off the heat.
    5. Add coconut and crushed biscuits to saucepan and mix with a mixing spoon.
    6. Pour biscuit base mix into prepared slice tray – spread it evenly and flatten with the back of a spoon or spatula.


  • Remove the slice base from the fridge and make the icing by sifting the icing sugar into a mixing bowl then adding soft butter and hot water and stir to combine. Add 6 drops of lemon essential oil then stir.
  • Spread icing mixture over slice base and sprinkle with desiccated coconut.
  • Refrigerate until the icing is set, then remove and cut into desired sized squares.



*We use Coconut Crunch by Naturally Good Bakehouse

Enjoy, til next time

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