No Bake Apricot Coconut Slice

Apricot Coconut Slice | Gather and Graze

For a fast and easy no-bake slice (‘bars’ for my American friends), this apricot and coconut version is truly wonderful. Featuring sweetened condensed milk, this style of slice takes me immediately back to my childhood… and strangely enough also to Florida in the USA, where another Australian (who has become a dear friend), re-introduced it into my life… I’ve been making it regularly ever since! It’s citrusy cousin, which also gets made on a regular basis in my home, was featured here over a year ago.

Apologies in advance if things seem a little quiet around here over the next few weeks. I can reassure you that it’s only a temporary hiatus… while we prepare, edit and finalise the next 2 seasonal menus on The Dinner Party Collective. Please come through to check out our first 2 menus, if you haven’t already.

Cheers, Margot

No Bake Apricot Coconut Slice | Gather and Graze

  • Servings: Approx 30 Squares
  • Difficulty: Easy
  • Print


  • 250g (9oz) Packet Marie Biscuits (or any plain, sweet biscuit)
  • 85g (1 Cup) Desiccated Coconut
  • 150g (1 Cup) Chopped Dried Apricots
  • 395g (14oz) Tin Sweetened Condensed Milk
  • 100g (⅓ Cup + 1 Tbspn) Unsalted Butter
  • 200g (7oz) Good Quality Milk Chocolate (or Dark if you prefer)
  • 2 Teaspoons Sunflower/Vegetable Oil


Line a slice tin (mine is about 28cm x 18cm) with Cling Wrap/Plastic Wrap.

Crush the biscuits in a food processor, then mix them together in a mixing bowl with the coconut and chopped apricots.

In a small saucepan, gently heat the condensed milk with the butter. Stir now and then and as soon as the butter has completely melted, remove from the heat. Tip this mixture into the bowl with the dry ingredients and stir until well combined and the dry ingredients are completely coated.

Spoon mixture into the prepared slice tin and press with the back of a dessert spoon, to flatten the mixture and make an even layer.

Break up the chocolate into small chunks and place in a microwave-safe bowl, heat in short bursts until the chocolate has melted. Add the oil and stir well to fully combine. Pour the chocolate over the top of the slice and spread until you have an even layer.

Refrigerate the slice for at least an hour (for the chocolate to set), then remove the Cling Wrap and cut into squares. I find that cutting with a hot knife (heated under hot water, then dried off with a clean tea towel) is a good way of making sure that the edges don’t end up too tatty looking.

Serve for afternoon tea, with a good cup of tea of coffee.

Apricot Coconut Slice | Gather and Graze


24 thoughts on “No Bake Apricot Coconut Slice

  1. aLe

    Hi everyone, I’ve found this blog last week and I made these slices on saturday…mmmmmm….a delicious calorie bomb!!! This is similar to Bounty, very easy and quick to make. Kisses from Italy!

  2. StefanGourmet

    Very nice and easy, with a delicious combination of flavors and endless possibilities to make variations.
    P.S. If you temper the chocolate, you could get the top as smooth as a bar of chocolate.

    1. Gather and Graze Post author

      Thanks Stefan… and yes, you’re right about there being endless possibilities for varying the flavour combinations! 🙂 I’ve yet to attempt tempering chocolate, despite having read and seen numerous cooks/chefs doing it… something to challenge myself with in the not too distant future! Cheers, Margot

  3. Kitsch n flavours

    Love that these are so easy to prepare. And I wouldn’t have thought of using apricots with coconut. There seems to be a second glut of apricots right now. Shall have to buy something other than blueberries! 🙂

    And your presentation is perfect!

    1. Gather and Graze Post author

      Cheers Johnny! Dried apricots and coconut (particularly in slices) seem to be a fairly common combination here. There are a few different variations that Mum used to make when I was young. Ooooh and Apricot Balls, that are almost the same recipe as for the base above, though without the crushed biscuits, but then rolled in coconut – mostly seen around Christmas time, packaged up with Rum Balls as well!
      Eeek, I’ll take the blame for you over-indulging in blueberries recently… and Poli with lamb too! Sorry! :o/

  4. tinywhitecottage

    I’m going to make these today Margot! I’m always so inspired by your sweets, and yet I don’t have a sweet tooth at all. Can’t wait to see the dinner party posts! 🙂

    1. Gather and Graze Post author

      Not quite as refined as your lovely walnut biscuits dear Linda, but they’re delicious all the same and great paired with an afternoon cup of tea. Hope you have a fabulous week too!

  5. ladyredspecs

    Well I love the lemony version of this, i remember making it with my Mum eons ago, so I think I’ll have to try this apricot version. Thanks Margot, great idea! PS looking forward to the next round of TDPC

    1. Gather and Graze Post author

      Thanks Sandra, I’m particularly fond of the lemon version too – something to do with that balance of sweet and sour, I think. Though who can go past a slice covered in chocolate?!
      TDPC is all starting to come together once again, with a beautiful combination of recipes to share – can’t wait to release it!


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