No-Bake Jelly Slice with Creamy Coconut Layer
A refreshing Australian dessert featuring a smooth coconut cream layer atop a crunchy biscuit base, finished with a vibrant fruit-flavored jelly topping. This australian-inspired desserts ready in about 20 minutes pairs crushed digestive biscuits, melted unsalted butter, (395 g) sweetened condensed milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 200 g crushed digestive biscuits
- 100 g melted unsalted butter
- 1 can (395 g) sweetened condensed milk
- 200 g softened cream cheese
- 1/2 cup (40 g) desiccated coconut
- 1 tbsp gelatin powder
- 1 cup divided water
- 1 packet (85 g) mixed berry jelly powder
- 1/2 cup for topping (optional) whipped cream
Instructions
- Step 1: In a medium bowl, mix 200 g crushed digestive biscuits with 100 g melted unsalted butter until evenly combined. Press mixture firmly into the base of a 9x9-inch (23x23 cm) square pan. Refrigerate while preparing the filling.
- Step 2: In a separate bowl, beat 1 can (395 g) sweetened condensed milk with 200 g softened cream cheese and 1/2 cup desiccated coconut until smooth and creamy.
- Step 3: Pour the coconut cream mixture evenly over the biscuit base and smooth the top. Refrigerate for 30 minutes to set.
- Step 4: In a small saucepan, sprinkle 1 tbsp gelatin powder over 1/2 cup cold water and let bloom for 5 minutes. Heat gently over low heat until dissolved, then remove from heat.
- Step 5: Stir in 1 packet (85 g) mixed berry jelly powder and 1/2 cup boiling water, mixing until completely dissolved. Allow the jelly mixture to cool to room temperature but not set.
- Step 6: Carefully pour the cooled jelly over the set coconut layer and refrigerate for at least 4 hours or until fully firm.
- Step 7: Optional: Top with 1/2 cup whipped cream before slicing into squares and serving.
Frequently asked questions
How long does No-Bake Jelly Slice with Creamy Coconut Layer take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Bake Jelly Slice with Creamy Coconut Layer?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crushed digestive biscuits from drying out.
Can I substitute ingredients in No-Bake Jelly Slice with Creamy Coconut Layer?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Jelly Slice with Creamy Coconut Layer for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Jelly Slice with Creamy Coconut Layer?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
