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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.