No-Bake Lamington Coconut Slice with Chocolate Ganache
A luscious no-bake dessert combining the classic Australian lamington flavors in a layered slice with coconut and rich chocolate ganache. This australian-inspired desserts ready in about 20 minutes layers desiccated coconut, sweetened condensed milk, melted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 g, crushed into fine crumbs digestive biscuits
- 100 g desiccated coconut
- 200 g sweetened condensed milk
- 100 g, melted butter
- 150 g, chopped dark chocolate
- 100 ml heavy cream
- 1 tsp vanilla extract
- 2 tbsp, sifted icing sugar
Instructions
- Step 1: In a large mixing bowl, combine 200 g crushed digestive biscuits, 100 g desiccated coconut, and 2 tbsp sifted icing sugar. Pour in 200 g sweetened condensed milk and 100 g melted butter, stirring with a spatula until mixture is sticky and well combined.
- Step 2: Line an 8x8-inch square baking pan with parchment paper. Press the biscuit mixture evenly into the base of the pan, compacting it tightly with the back of a spoon. Refrigerate for 1 hour to set firmly.
- Step 3: To make chocolate ganache, place 150 g chopped dark chocolate in a heatproof bowl. Heat 100 ml heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in 1 tsp vanilla extract.
- Step 4: Pour the ganache evenly over the biscuit base and spread with a spatula to cover completely. Refrigerate for at least 2 hours or until ganache is set.
- Step 5: Remove the slice from the pan using the parchment paper edges. Cut into 12 squares and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Lamington Coconut Slice with Chocolate Ganache take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Lamington Coconut Slice with Chocolate Ganache?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Lamington Coconut Slice with Chocolate Ganache?
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 Lamington Coconut Slice with Chocolate Ganache 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 Lamington Coconut Slice with Chocolate Ganache?
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.
