Lemon Coconut Slices
Serves: 6 serving
For the base –
1/2 cup sweetened condensed coconut milk
125g vegan butter
205g packet of arrowroot biscuits
1 teaspoon grated lemon rind
1 cup desiccated coconut
For the cream topping–
2-3 cups of icing (confectioner’s) sugar
3-4 tablespoons lemon juice
1 heaped vegan butter
a few tablespoons of desiccated coconut
Heat the butter with the condensed coconut milk in a saucepan until well combined.
Place the arrowroot biscuits in a blender or crumb by hand. Then add in the lemon rind and desiccated coconut. Mix well and press into a pan and refrigerate for 1 hour until firm.
Make the cream topping by softening the butter and combine with sifted icing sugar and lemon juice until the mixture thickens. Add more icing if it is too liquid.
Scoop/pour on top of the firm biscuit base and spread evenly.
Top generously with coconut and place in the fridge to firm. Cut into small squares.