No-Bake Milo Chocolate Slice with Coconut
A rich no-bake dessert bar combining the beloved Australian Milo powder with chocolate and shredded coconut for a nostalgic treat. This australian-inspired desserts ready in about 25 minutes layers (14 oz) sweetened condensed milk, Milo powder, cocoa powder 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 320 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
- 1 can (14 oz) sweetened condensed milk
- 1 cup Milo powder
- 1/4 cup cocoa powder
- 200 g crushed digestive biscuits
- 100 g melted unsalted butter
- 1/2 cup shredded coconut
- 150 g chopped dark chocolate
- 1/4 cup heavy cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Line a 9x9 inch square baking pan with parchment paper. In a large bowl, stir together 1 cup Milo powder, 1/4 cup cocoa powder, 200 g crushed digestive biscuits, and 1/2 cup shredded coconut.
- Step 2: Add 1 can (14 oz) sweetened condensed milk and 100 g melted unsalted butter to the dry ingredients. Mix thoroughly until the mixture is sticky and holds together.
- Step 3: Press the mixture evenly into the prepared pan using the back of a spoon. Refrigerate for 30 minutes to set.
- Step 4: In a small saucepan over low heat, warm 1/4 cup heavy cream until just simmering. Remove from heat and add 150 g chopped dark chocolate. Stir until smooth and glossy.
- Step 5: Pour the chocolate ganache evenly over the chilled base and spread with a spatula. Refrigerate again for at least 2 hours until firm.
- Step 6: Remove from pan, slice into bars, and serve chilled.
Frequently asked questions
How long does No-Bake Milo Chocolate Slice with Coconut take to make?
Total time is about 25 minutes (15 min prep + 10 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 Milo Chocolate Slice with Coconut?
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 Milo Chocolate Slice with Coconut?
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 Milo Chocolate Slice with Coconut 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 Milo Chocolate Slice with Coconut?
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.
