A super easy no fuss slice that's light and zesty. Great to make ahead and take on picnics, or to share with friends over a cuppa.
Prep time 15 min
Freeze time 120 min
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Lightly grease a 20cm x 20cm square baking pan and line with baking paper.
Add the biscuits into a blender or food processor and blitz until it becomes a fine crumb. Add into a large bowl along with the coconut and mix well.
Add in the Nestlé Plant Based Condensed Milk Alternative, lemon zest and lemon juice and mix until the texture resembles wet sand.
Press into the prepared pan to form an even layer. Place into the fridge.
In the meantime, sift the icing sugar into a large bowl. Slowly add in the lemon juice and vegan butter 1 tbsp at a time and mix until smooth. The icing should be thick but spreadable.
Pour over the base and spread evenly to cover the entire surface. Sprinkle with extra desiccated coconut and return to the fridge to chill for 2 hours. Slice into 16 even sized squares. Serve.
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